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!

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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.

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Add powdered sugar and mix well.

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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.

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Add heavy cream and whip until the dip is fluffy.

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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.