Pumpkin Dip Recipe – Quick and Easy

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!

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

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.

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

Enjoy!

Jim and Mary

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