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Pumpkin Pie Cheesecake Dip

A creamy and delicious dip that combines the flavors of pumpkin pie and cheesecake, perfect for any fall gathering.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

For the dip
  • 8 oz cream cheese, softened Use Philadelphia or your favorite brand for a rich flavor. Make sure it’s at room temperature for easy mixing.
  • 1 cup pumpkin puree I prefer Libby’s for its robust flavor, but homemade puree is also fantastic!
  • 1/2 cup powdered sugar Sift it for a lump-free dip.
  • 1/2 cup whipped cream Use fresh whipped cream for better flavor, or store-bought works in a pinch.
  • 1 tsp vanilla extract Opt for pure vanilla for the best taste.
  • 1 tsp pumpkin pie spice This adds that warm fall note; I recommend McCormick’s blend.

Method
 

Preparation
  1. In a mixing bowl, start by beating the cream cheese until it’s smooth and creamy—about 2 minutes.
  2. Stir in the pumpkin puree and continue mixing until everything is well combined, about another 1-2 minutes.
  3. Add the powdered sugar, vanilla extract, and pumpkin pie spice. Mix on low until it’s fully combined—this step should take about 1 minute.
  4. Gently fold in the whipped cream with a spatula until smooth.
  5. Cover the bowl and chill in the refrigerator for 30 minutes.
  6. Serve with graham crackers, apple slices, or even ginger snaps.

Notes

Store any leftovers in an airtight container in the fridge for up to 5 days. You can prepare this dip up to two days in advance. If your dip seems too thick, add a splash of milk or more whipped cream until the desired consistency is reached.