Prev Recipe Next Recipe

We turned the fall staple into a cool, refreshing, no-bake dip perfect for summer parties, potlucks and family dinners.

Recipe courtesy of Food Network Kitchen

Save Recipe Print

Total:: 2 hr 20 min
: (includes refrigeration time)
Active:: 20 min

Yield:: 10 to 12 servings

Level:: Easy

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

Directions

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.

My Private Notes

Name: Pumpkin Pie Dip
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 10 to 12 servings
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