Liz’s Kitchen: Easy Pumpkin Cheesecake Dip Recipe
Halloween is officially over but the use of pumpkin lasts well through November! There is nothing like a slice of pumpkin pie on Thanksgiving or second Thanksgiving! This is kind of spin-off of that! I was looking for something easy but delicious. Something that you could whip up and take to a party and it made you look like an amazing chef! When I found this sip recipe from Crunchy Creamy Sweet I knew I had to try it! Limited ingredients and minimal work makes this a go-to dish!
Get ready to rule the party circuit with this pumpkin must have!
Pumpkin Cheesecake Dip
- 6 oz. cream cheese soft ( don't microwave, let sit out for at least an hour )
- 1/4 cup powdered sugar
- 1/2 cup pumpkin pie filling, not pumpkin puree (If you use puree you'll need the pumpkin spice from the spice aisle)
- 1/4 cup heavy whipping cream
- crackers or cookies to serve with (I used nilla wafers)
In a medium mixing bowl, whip cream cheese with an electric mixer for 20 seconds.
Add powdered sugar and mix well.
Add pumpkin pie filling. Or, if using puree mix the pumpkin spice with the pumpkin. Start with a tablespoon of spice, and taste in the end to see if you need to add more. Mix well.
Add heavy cream and whip until the dip is fluffy.
Pour dip into a serving dish and serve immediately or cover with plastic wrap and refrigerate up to 1 day.
To find the original recipe visit Crunchy Creamy Sweet here.