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.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 to 8 servings
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 to 8 servings
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
Directions
- 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.
