Pumpkin Pie Dip Food

PUMPKIN PIE DIP

Pumpkin Pie Dip image

I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It's also great served with sliced pears and apples, or as a spread on zucchini bread. -Laurie LaClair, North Richland Hills, Texas

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 4 cups.

Number Of Ingredients 8

Ingredients

1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies

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.

Nutrition Facts : Calories 65 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 24mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

PUMPKIN PIE DIP

Pumpkin Pie Dip image

This recipe is so easy and festive. I serve it with sliced pears, sliced apples, and ginger snaps. Can be kept in the refrigerator for 5 days.

Provided by prissycat

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 8h10m

Yield 12

Number Of Ingredients 5

Ingredients

2 cups confectioners' sugar
1 (8 ounce) package cream cheese, at room temperature
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger

Steps:

Beat confectioners' sugar and cream cheese in a bowl with an electric mixer until smooth. Beat in pumpkin puree, cinnamon, and ginger until dip is smooth.
Chill dip, covered, for 8 hours. Stir to loosen before serving.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 24.4 g, Cholesterol 20.5 mg, Fat 6.6 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 4.2 g, Sodium 141.1 mg, Sugar 21.7 g

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.

PUMPKIN DIP

Pumpkin Dip image

This after-dinner dessert dip tastes just like pumpkin pie, but the deconstructed style is even more fun to serve at a party.

Provided by Food Network Kitchen

Categories dessert

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

One 15-ounce can pure pumpkin puree
2/3 cup packed light brown sugar
3 ounces cream cheese, at room temperature
3/4 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
3/4 cup heavy cream
Ginger snap cookies, for garnish
Suggested dippers: ginger snaps, cinnamon-sugar pita chips, graham crackers

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.

BAKED PUMPKIN PIE DIP

Baked Pumpkin Pie Dip image

I made this up for a party and, in checking before I posted, just found out that there are other concepts of how to make a sweet pumpkin dip (mostly with cream cheese). Those might be good too, but I think pumpkin really benefits from extra baking to give it some depth of flavor. This recipe also has less fat, incidentally. Serve with sugar cookies, animal crackers, gingersnaps, apples, pears, cinnamon graham crackers, etc...When choosing your accompaniment, you may want to keep in mind that the dip is pretty sweet on its own. (If anyone tries it with pretzels or something salty let me know how it is!)

Provided by Mudflower

Categories Thanksgiving

Time 50m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

15 ounces canned pumpkin
5 ounces 2% evaporated milk or 5 ounces cream
1 teaspoon vanilla
3 tablespoons brown sugar, agave syrup or 3 tablespoons molasses
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 cups miniature marshmallows, divided
pecans (optional)
raisins (optional) or dried cranberries (optional)

Steps:

Preheat oven (or don't, it won't matter) to about 350°F.
In a medium mixing bowl (or directly in your pretty baking dish if you're in a hurry---in order to prevent scorching try to keep it from going up the sides), stir ingredients together in order listed, reserving about half of the marshmallows. Pour into a baking dish (you will probably want to serve it in this dish, too.).
Bake until bubbly all the way through, and stir. Taste it at this point and make sure it's sweet enough/spiced enough/salted enough for you. Now's a good time to adjust it.
Add the rest of the marshmallows, stirring some in and allowing some to stay on top to brown.
Continue baking until you like the looks of it. (I like the marshmallows pretty brown, but maybe you'll like them better lightly golden?).
Serve with something crunchy and delicious!

Nutrition Facts : Calories 64.8, Fat 0.2, SaturatedFat 0.1, Sodium 232.4, Carbohydrate 16, Fiber 1.3, Sugar 11.3, Protein 0.7

EASY PUMPKIN PIE DIP

Easy Pumpkin Pie Dip image

I received this recipe from a friend. And the dip was fabulous. Hope you all love it too! Serve with ginger snaps and crisp apple and pear slices.

Provided by Tracy

Categories Appetizers and Snacks Dips and Spreads Recipes Fruit Dip

Time 8h10m

Yield 24

Number Of Ingredients 5

Ingredients

2 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin pie filling
1 teaspoon ground cinnamon
½ teaspoon ground ginger

Steps:

Beat sugar and cream cheese together in a bowl using an electric mixer on medium speed. Add pumpkin pie filling, cinnamon, and ginger. Beat well. Cover with plastic wrap and chill for 8 hours to overnight.

Nutrition Facts : Calories 92 calories, Carbohydrate 15.4 g, Cholesterol 10.3 mg, Fat 3.3 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.1 g, Sodium 64.6 mg, Sugar 10.3 g

AUTUMN CREAMY PUMPKIN PIE DIP

Autumn Creamy Pumpkin Pie Dip image

We love this creamy smooth spiced pumpkin dip served with crisp slices of red and green apples and Dutch or Swedish ginger cookies!

Provided by BecR2400

Categories Lunch/Snacks

Time 10m

Yield 2 cups of dip, 8-10 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces pure pumpkin puree (I use Libby's)
8 ounces cream cheese, softened
1/4 cup golden brown sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice or 1 teaspoon cinnamon

Steps:

In a medium bowl, beat the pumpkin and the cream cheese until smooth.
Beat in the brown sugar, vanilla, and pumpkin pie spice or cinnamon; combine well and beat until smooth.
Cover and refrigerate until serving time. We like to serve this with ginger cookies and apple slices as dippers. Enjoy!

Nutrition Facts : Calories 124, Fat 9.8, SaturatedFat 5.5, Cholesterol 31.2, Sodium 92.9, Carbohydrate 7.7, Fiber 0.2, Sugar 5.8, Protein 2

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