5 Ingredient Pumpkin Pie Dip Food
5 INGREDIENT PUMPKIN DIP
Time 5m
Number Of Ingredients 6
Steps:
- Blend cream cheese until it is is creamy and fluffy. Add pumpkin and blend. Add powdered sugar and mix. Add cinnamon & ginger. Mix well, scraping sides of bowl as needed. Serve immediately with cookies. If making ahead, refrigerate in a sealed container until ready to serve.
PUMPKIN DIP
Pumpkin Dip is creamy and dreamy. This sweet dip is made with just a handful of ingredients and tastes just like pumpkin pie filling!
Provided by Jamie
Categories No-Bake
Time 3h10m
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer, fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese on medium-high speed until smooth and creamy; about 3 minutes.
- Turn the mixer to low speed and gradually add confectioners' sugar. Once the confectioners' sugar is thoroughly combined, turn the mixer up to medium-high speed and continue mixing for another 2 minutes.
- Reduce mixer speed and add in canned pumpkin, vanilla, and pumpkin pie spice. Mix until thoroughly combined.
- Cover and chill for at least 3 hours.
- Serve with graham crackers, assorted cookies and apple slices.
Nutrition Facts : Calories 114 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, Sodium 46 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
PUMPKIN PIE DIP
We turned the fall staple into a cool, refreshing, no-bake dip perfect for summer parties, potlucks and family dinners.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Beat the cream cheese in a medium bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Add the pumpkin pie spice and 1 1/2 cups of the confectioners' sugar and beat until combined, about 1 minute. Add the pumpkin puree, vanilla and salt and beat until fully combined, 1 more minute. Transfer the filling to a 9-inch pie plate and refrigerate, covered, 2 hours and up to overnight.
- Before serving, beat the cream in a medium bowl with an electric mixer on high until soft peaks form, about 2 minutes. Add the remaining tablespoon of confectioners' sugar and beat until combined. Dollop the cream around the edge of the pie in a circle. Sprinkle the top with the cinnamon sugar.
- Serve with ginger cookies for dipping.
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