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
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Total:
2 hr 20 min
Active:
20 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

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. 

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