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Walnut Toffee Pumpkin Spice Dip

Pumpkin Spice Dip

Course Appetizer, Dessert
Cuisine American
Keyword pumpkin-desserts, walnut-toffee-pumpkin-spice-dip
Prep Time 20 minutes
Chill time 4 hours
Servings 4 cups
Calories 967kcal
Author Melissa Sperka


  • 2 8 oz softened cream cheese
  • 1 8 oz container frozen whipped topping thawed
  • 1 3.4 oz box pumpkin spice instant pudding mix
  • ½ cup toasted walnut pieces
  • ½ cup toffee chips
  • ¼ cup heavy cream
  • ¼ cup powdered sugar
  • ¼ cup orange juice
  • 1 Tbsp grated orange zest
  • 1 tsp pure vanilla
  • 1 tsp pumpkin pie spice or ground cinnamon
  • orange curls for garnishing
  • Accompaniments: gingersnaps. graham crackers and vanilla wafers for dipping


  • In a large mixing bowl using an electric mixer, whip the softened cream cheese, pudding mix, powdered sugar, heavy cream, orange juice and grated orange zest.
  • Whip on medium high speed for 3-5 minutes stopping to scrape the bowl as needed, until light and fluffy.
  • Using a spatula, fold the walnuts and toffee chips through the dip by hand.
  • Fold in whipped topping adding ⅓ of the container at a time until all is added.
  • Scoop the dip into the serving dishes, cover and chill for 4 hours or until serving.
  • Garnish with a sprinkle of toffee chips, walnuts and orange curls.


Serving: 1cup | Calories: 967kcal | Carbohydrates: 39g | Protein: 11g | Fat: 73g | Saturated Fat: 47g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 426mg | Potassium: 126mg | Fiber: 1g | Sugar: 34g | Vitamin A: 595IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg