If you want a 5 ingredient recipe that whips up quick and easy then you need to make this Pumpkin Dip. Simple, tasty and absolutely delicious.
Well if you don’t know already I’m a pumpkin person. I love allll the pumpkin recipes, always have always will. It’s just one of my favorite flavors ever.
This Pumpkin Dip is one of them. It is so simple to whip up and even easier to make disappear! It is just that good, and I have many people to vouch for that!
I love simple recipes, as you all know if you have been reading my site for any length of time, and this Pumpkin Dip is no exception to that at all.
Some of our favorite pumpkin recipes that we have on our site include Pumpkin Bread Pudding, Slow Cooker Pumpkin Hot Chocolate and Pumpkin Cheesecake!
Pumpkin is pretty much life to me, it really makes the best dessert ever, any time of year! I mention that in all my pumpkin posts that I think it’s amazing all year round.
WHY THIS RECIPE WORKS:
- With only 5 ingredients this recipe whips up fast.
- You can easily double this recipe to make for larger crowds.
- You can serve it with so many different things!
HOW TO MAKE PUMPKIN DIP, STEP BY STEP:
- In a large kitchen bowl, add your pumpkin.
- Add the cream cheese and powdered sugar.
- Next add in your pumpkin pie spice and vanilla
- Blend with hand mixer until smooth then cover and refrigerate at least one hour before serving.
Literally how much easier can you get than this Pumpkin Dip? This is why we make is to often is because it is just that easy to whip together and we have all these ingredients on hand.
I keep a numerous amount of pumpkin puree on hand at all times so we get to whip this up whenever we want, I mean seriously with those ingredients how can you not!
There is a lot of stuff that you can serve with this Pumpkin Dip, some of our favorites include:
- Apples
- Pears
- Gingersnaps
- Nilla Wafers
- Graham Crackers
- Crackers
- Grapes
- Wafer cookies
HOW TO PREVENT LUMPS:
There is nothing worse than a lumpy dip and preventing it so easy. When it comes to this Pumpkin Dip, there are two main culprits for lumps.
- Cream Cheese – Make sure your cream cheese is completely softened to room temperature. When I make this dip, I like to make sure it sits out for a few hours before I make it to ensure the cream cheese will blend effortlessly into the pumpkin. Using cream cheese that is still cold in spots will make it hard to blend.
- Powdered Sugar – For an extra smooth pumpkin dip, sift your powdered sugar into the bowl to remove lumps.
I hate lumpy dip. Jus like I hate lumpy cheesecake, these are some tips I give with my cheesecake recipes as well, we always make sure our cream cheese is softened.
And we like to always beat our cream cheese until smooth first, this recipe we don’t beat our cream cheese first, but you can and then add in the remaining ingredients to ensure there are no lumps.
This will not change anything about the recipe at all, it will just make it smoother, the way that we really want our Pumpkin Dip to be anyways.
We also like our dip to be a little pretty so we always sprinkle with some more pumpkin pie spice when serving. It gives a little more flavor and it just looks more presentable.
I mean who likes just a bowl full of orange goo? I probably shouldn’t describe this recipe as orange goo, but it really is what it looks like.
I always say, it doesn’t have to be pretty just good! So if you ever make something, as long as it tastes good, don’t worry about how it looks, taste is all that matters to people!
We also like our dip to be a little pretty so we always sprinkle with some more pumpkin pie spice when serving. It gives a little more flavor and it just looks more presentable.
I mean who likes just a bowl full of orange goo? I probably shouldn’t describe this recipe as orange goo, but it really is what it looks like.
I always say, it doesn’t have to be pretty just good! So if you ever make something, as long as it tastes good, don’t worry about how it looks, taste is all that matters to people!
HOW TO STORE:
You can store this Pumpkin Dip in the refrigerator for 3-4 days. Be sure to store it an an airtight container to maintain freshness.
This I do not recommend that you freeze at all, this will not defrost well and we usually don’t freeze sweet dips like this as you are not reheating them.
Also do not leave out on the counter for more than 2 hours as it contains cream cheese and bacteria will grow at a certain point, so make sure when not eating, place in the refrigerator.
I think my favorite thing to dip in this Pumpkin Dip Recipe is gingersnaps, I think they go to together like peanut butter and jelly. It’s just a perfect combination.
But like the list above you can dip pretty much anything you desire into this, it’s really up to you. And you can customize it to your liking as well.
We have added some mini chocolate chips to this and we have also drizzled some caramel over the top too and OMG both are absolutely amazing.
TIPS AND TRICKS:
- Make sure your cream cheese is very soft, see my tips on preventing lumps above.
- You can easily double this recipe to serve more people.
- You can doctor this up by adding some add-ins such as chocolate chips, nuts, etc.
- This needs to be refrigerated.
- You can beat your cream cheese before adding it to your pumpkin instead of adding the cream cheese string to the pumpkin.
If you want a fun, delicious and absolutely easy fall dessert then you need to whip up this Pumpkin Dip! You won’t regret it!
If you like this recipe you might also like:
If you’ve tried this PUMPKIN DIP or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pumpkin Dip
Ingredients
- 1 8oz package room temperature cream cheese
- 1 15 oz can pumpkin puree
- 1 tsp pumpkin spice
- 1 ⁄4 tsp vanilla extract
- 1 cup powdered sugar more or less to taste
Instructions
- In a large kitchen bowl, use an electric mixer to blend the cream cheese and pumpkin puree together at medium speed until smooth.
- Add the pumpkin spice, vanilla and powdered sugar.
- Taste the dip and add more sugar if desired.
- Cover and refrigerate at least one hour before serving.
Notes
- Make sure your cream cheese is very soft, see my tips on preventing lumps above.
- You can easily double this recipe to serve more people.
- You can doctor this up by adding some add-ins such as chocolate chips, nuts, etc.
- This needs to be refrigerated.
- You can beat your cream cheese before adding it to your pumpkin instead of adding the cream cheese string to the pumpkin.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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