Pumpkin Dip

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

Total Time:
10 min
Prep:
10 min

Yield:
6 to 8 servings
Level:
Easy

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
Directions
  • Suggested dippers: ginger snaps, cinnamon-sugar pita chips, graham crackers

  • 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.

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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond