This thick and creamy pumpkin dip was a huge hit at our latest get-together. And best of all, it only took minutes to prepare! 

pumpkin dip
Pumpkin dip platter served with ginger snaps, chocolate graham crackers and apples

Last week we were asked to attend a last-minute party and we knew we couldn’t come empty-handed. So, after scouring our pantry and cupboards for items on hand, we decided that pumpkin dip was the perfect solution!

So we grabbed a bag of pumpkin puree from the freezer (see how to make your own pumpkin puree) and whipped up this addicting dip in only a few minutes.  Don’t worry – if you don’t have your own pumpkin puree, you can still use canned pumpkin puree. 

I used a small pie pumpkin as the dish and paired it with chocolate graham cracker strips, ginger snap cookies and sliced apples to use as dippers. There wasn’t a drop left at the end of the evening!  Success!

Pumpkin Dip Recipe

pumpkin dip
Mix ingredients until well combined

INGREDIENTS:
15-ounce can of pure pumpkin puree (not pumpkin pie puree)
2/3 cup packed light brown sugar
3 oz. cream cheese, at room temperature
3/4 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
3/4 cup heavy cream

INSTRUCTIONS:

1. In a large mixing bowl add the pumpkin puree, brown sugar, cream cheese, pumpkin pie spice and salt and beat on medium-high speed until completely smooth.

pumpkin dip
Pumpkin dip served in a pie pumpkin

2. Add the heavy cream and continue to beat on medium-high until thick and fluffy.

3. Transfer to a cleaned out pie pumpkin or medium bowl refrigerated for at least 30 minutes.

Serve with graham crackers, ginger snap cookies and/or apple slices.

Enjoy!

Jim and Mary

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Pumpkin Dip Recipe

Ingredients

  • 15- ounce can of pure pumpkin puree not pumpkin pie puree
  • 2/3 cup packed light brown sugar
  • 3 oz. cream cheese at room temperature
  • 3/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 3/4 cup heavy cream

Instructions

  1. In a large mixing bowl add the pumpkin puree, brown sugar, cream cheese, pumpkin pie spice and salt and beat on medium-high speed until completely smooth.
  2. Add the heavy cream and continue to beat on medium-high until thick and fluffy.
  3. Transfer to a cleaned out pie pumpkin or medium bowl refrigerated for at least 30 minutes.
  4. Serve with graham crackers, ginger snap cookies and/or apple slices

Recipe Notes

Recipe courtesy of Old World Garden Farms

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