Pumpkin Dip

Course Appetizer, Dessert

Cuisine American, Southern

Keyword best-pumpkin-dip, pumpkin-dip-recipe, pumpkin-spice-dip

Prep Time 5

Chill Time 4

Total Time 4 5

Servings servings (may vary)

Calories 175kcal

In a large mixing bowl using an electric mixer, whip the softened cream cheese, heavy cream, powdered sugar and vanilla extract.
Whip on medium-high speed for 3 minutes stopping to scrape the bowl as needed OR just until it's fluffy and fully combined.
To the bowl add the pumpkin puree, marshmallow fluff and pumpkin pie spice. Whip on medium speed just until combined.
Scoop the pumpkin mixture into an airtight container, cover and chill for at least 4 hours or overnight.
Serve garnished with toffee bits and fall sprinkles with cookies, graham crackers, apple slices and Nilla wafers for dipping.

Nuts - You could add 1/2 cup of toasted pecans or walnuts for crunch.
Cream Cheese - You can use neufchatel cream cheese or Greek yogurt for higher protein.
Sugar - You could use light brown sugar or a touch of maple syrup or honey.
Pumpkin Pie Spice - You can use ground cinnamon in place of pumpkin pie spice along with a dash of nutmeg, ginger, cloves and allspice.
Cool Whip Pumpkin Pie Dip - Keep it light and fluffy by folding pumpkin puree and pumpkin pie spice into whipped topping (like Cool Whip) and instant cheesecake pudding. A classic potluck favorite!
Keto Pumpkin Dip - Use full-fat cream cheese, heavy whipping cream, pumpkin puree, and a keto-friendly sweetener like erythritol or monk fruit for a low-carb dessert dip.