Whipped Pumpkin Pie Dip
This creamy pumpkin pie dip tastes just like a slice of pumpkin pie but in scoopable form! It’s perfectly spiced, irresistibly fluffy, and pairs beautifully with graham crackers, cookies, or fresh apple slices for the ultimate fall treat.
Servings 10 people
Calories 142kcal
Equipment
- Food Processor or Stand Mixer
Ingredients
- 50 g Heavy Whipping Cream
- 250 g Cream Cheese (softened at room temperature)
- 425 g Pumpkin Puree (15 oz can)
- 50 g Powdered Sugar (increase if you want a sweeter dip)
- 5 g Vanilla Paste
- 3 g Pumpkin Pie Spice
- 3 g Cinnamon (optional)
Instructions
- Start by whipping the heavy whipping cream and softened cream cheese together until they are light and fluffy. It's best to use the paddle attachment on your stand mixer for this (speed 3 to 4 for around 2 minutes).
- Now add the pumpkin puree, powdered sugar, vanilla paste, pumpkin pie spice and cinnamon and whip until everything is well combined and the dip is light and fluffy (again I've used the paddle attachment on my stand mixer speed 3 to 4 for around 2 minutes).
- You may need to scrape down the sides of the bowl a few times to ensure everything is incorporated.
- Pour your whipped pumpkin pie dip into your desired bowl (this makes quite a bit, so you can keep some in the fridge for later). Chill for around 1 hour before serving.
Nutrition
Serving: 78g | Calories: 142kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 82mg | Potassium: 129mg | Fiber: 1g | Sugar: 8g | Vitamin A: 7025IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
