5 Ingredient Pumpkin Pie Dip Food

5 INGREDIENT PUMPKIN DIP

5 Ingredient Pumpkin Dip image

Time 5m

Number Of Ingredients 6

Ingredients

2 (8 ounce) cream cheese
1 (15 ounce) can pumpkin
2 Cups powdered sugar
1 teaspoon cinnamon
1 teaspoon ginger
Ginger or Molasses Cookies

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 image

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

Ingredients

1 8-ounce package cream cheese, room temperature
2 cups confectioners' sugar, sifted
1 15-ounce can pure pumpkin puree
1 teaspoon pure vanilla extract
1 tablespoon homemade pumpkin pie spice

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

Pumpkin Pie Dip image

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

Ingredients

Two 8-ounce packages cream cheese, at room temperature
1 tablespoon pumpkin pie spice
1 1/2 cups plus 1 tablespoon confectioners' sugar
One 15-ounce can pumpkin puree
1 tablespoon pure vanilla extract
Pinch of kosher salt
1/2 cup heavy cream
1 tablespoon cinnamon sugar
One 1-pound box ginger cookies, such as Ginger Snaps

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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