Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pumpkin Pie Dip
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- Level: Easy
- Total: 2 hr 20 min (includes refrigeration time)
- Active: 20 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 405
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 2 g
- Sugar
- 33 g
- Protein
- 5 g
- Cholesterol
- 56 mg
- Sodium
- 307 mg
We turned the fall staple into a cool, refreshing, no-bake dip perfect for summer parties, potlucks and family dinners.
- Level: Easy
- Total: 2 hr 20 min (includes refrigeration time)
- Active: 20 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 405
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 2 g
- Sugar
- 33 g
- Protein
- 5 g
- Cholesterol
- 56 mg
- Sodium
- 307 mg
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.
