It’s that time of year! Everything turns pumpkin spice! I posted this recipe a couple years ago and revisit it from time to time. I thought it would be a great time for this Pumpkin Pie dip anniversary post. The weather cooled down a little bit but crept back up again, grr…I better get my fall soon!!
Let me know if you try this recipe! I know there are others out there all over the internet, but I like this one because of the depth of flavor. Some of the other ones with limited ingredients are kind of plain to me…
I am all about simple recipes, and even with extra ingredients I still call this a simple recipe. I like a simple presentation as well! Now, I have this shown with graham crackers because on any given day it is one thing that I know we have in the pantry. I have tried this with Biscoff cookies too, yummy! A lot of things can be dipped into it. Even a spoon. OR a finger. Just sayin’…
Let me know if you try it!! ?
Pumpkin Pie Dip Recipe
8oz Cream Cheese (I like to have it a little soft)
2C Powdered Sugar
1C Pumpkin (no, not the pie filling, ick)
1/2C Sour Cream
2tsp Pumpkin Pie Spice
1C Whipped Cream (I use Cool Whip, not frozen)
1. Beat cream cheese and powered sugar…please be careful as this can get messy. ?
2. Add in pumpkin and sour cream.
3. Mix in Cinnamon, pumpkin pie spice, ginger and cloves.
4. Stir until well mixed and then fold in the whipped cream.
That’s it! Easy peasy! It makes quite a bit, so if it is just you, an option is to cut the recipe in half. Or not. Because like I said, it is good enough to just eat by itself, lol.