Pumpkin Pie Dip
Our super easy Pumpkin Pie Dip recipe is a fun and festive dessert to share at your next holiday party or family gathering! Perfect for fall!
Ingredients
- 8 oz cream cheese softened
- 14 oz can of sweetened condensed milk
- 1 cup pumpkin purée
- 3 teaspoons pumpkin pie spice
- 4 oz cool whip
- optional topping: whipped cream or extra cool whip
- for serving: Nilla wafers or graham crackers
Instructions
- Mix: Place the soft cream cheese, condensed milk, pumpkin puree, and pumpkin pie spice in a large bowl. Use a handheld electric mixer to fully combine.
- Cool Whip: Gently fold in the cool whip to the pumpkin mixture.
- Serve: Transfer dip to a serving bowl or deep platter. Serve with Nilla wafers or graham crackers for scooping. Option to place some added whipped cream or extra cool whip on top when serving.
Notes
- Gluten Free: serve with your favorite gluten-free graham crackers.
- Pumpkin Purée: pick-up a can of pumpkin puree at the grocery store or learn how to make pumpkin puree.
- Storage: leftover dip can be stored in an airtight container in the fridge for 4-5 days.
Nutrition
Calories: 167kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 94mg | Potassium: 174mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3032IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 0.4mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
