Pumpkin Dip Food

PUMPKIN PIE DIP

Steps:

• Beat cream cheese and confectioners' sugar until smooth. Beat in pumpkin, sour cream and spices until blended. Transfer to a bowl; serve with gingersnaps. Refrigerate leftovers.

PUMPKIN PIE DIP

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.

HARVEST PUMPKIN DIP

Steps:

• Beat first five ingredients until blended. Gradually beat in pumpkin until smooth. Serve with fruit. Refrigerate leftovers.

PUMPKIN DIP

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.

PUMPKIN DIP

Steps:

• Add cream cheese to a mixing bowl and beat until smooth (it's important that the cream cheese is room temperature so it will mix smoothly into the batter). Slowly add pumpkin pie puree and mix until smooth. Add powdered sugar, cinnamon and cloves and mix until smooth.
• Store covered in the refrigerator for up to 1 week. Serve with gingersnap cookies, apple slices, cinnamon graham crackers or vanilla wafers.

PUMPKIN FLUFF DIP

Steps:

• Mix pumpkin, dry pudding mix and spice in large bowl with whisk until blended.
• Stir in COOL WHIP.
• Refrigerate 1 hour.

PUMPKIN DIP

Steps:

• Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers.

PUMPKIN DIP

Steps:

• Mix all ingredients and serve with sliced apples.

PUMPKIN DIP

Steps:

• 1. In a large bowl, combine pumpkin purée, vanilla pudding, 1 1/2 teaspoons pumpkin pie spice, and marshmallow fluff. 2. Using a hand mixer or a whisk, blend until ingredients are incorporated and smooth. 3. Add the Cool Whip and fold until pumpkin mix is completely combined with the Cool Whip. Give it a taste test and see if you would like to add another 1/2 teaspoon pumpkin pie spice to dip. 4. Serve immediately, or cover and allow to set in refrigerator for up to 24 hours before serving.

PUMPKIN DIP

Steps:

• In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.