Pumpkin Pie Dip – a delicious recipe with cream cheese, powdered sugar, pumpkin puree, ground cinnamon, ground ginger, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.Beat cream cheese and sugar at medium speed with an electric mixer until smooth.
2
2.Add pumpkin puree, cinnamon, ginger, and nutmeg, beating well.
3
3.Spoon dip into decorative squash container; cover and chill 8 hours.
4
4.Serve on a tray with gingersnaps and apple slices.
5
How to bake pumpkin & make puree - purchase one small pie pumpkin. Cut pumpkin in half without stem. Scoop out seeds and strings. Place cut side down on foil lined baking sheet/s. Cover with foil. Bake 350 degrees until tender - 1 1/2 hours. Cool. Scoop out flesh and mash with potato masher or food processor until smooth; often times the skin will simply peel away from the flesh like a blanched tomato. Drain if too watery.
331
kcal
Calories
9
g
Fat
64
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 - 8 oz package cream cheese, softened, 2 cups powdered sugar, 1 - 15 oz can pumpkin puree (can also use freshly baked pumpkin puree if you're so inclined - see instructions), 1 tsp ground cinnamon, and more.
Yes, Pumpkin Pie Dip falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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