Pumpkin Cream Cheese Dip
My Pumpkin Cream Cheese Dip tastes just like pumpkin pie but in a dip! Serve it with sliced apples or graham crackers. A finger full works fine too!
Prep Time5 mins
Total Time5 mins
- 8 ounces cream cheese softened
- 1 cup pureed pumpkin
- 2 tablespoons maple syrup or 3 tablespoons, depends on your preference
- 1 tablespoon ground cinnamon
- 2 tablespoons brown sugar or leave out if you prefer a less sweet dip
- 4 apples sliced
Add ingredients to the bowl of a food processor.
Serve dip with sliced apples.
Store leftovers in refrigerator (if you have any!)
Blend all ingredients together until smooth.
If you do not have a food processor, you can add ingredients to a bowl and use an electric to blend or stir by spoon. The food processor just makes it super creamy.
It’s best to let the cream cheese come to room temperature. I prefer to use my food processor as that makes it super creamy in seconds. But I realize not everyone has a food processor so you can use an electric mixer or even just beat it by hand with a rubber spatula in a bowl. It will give you a good arm workout!
Can this dip be made ahead?
Yes! You can serve this dip right away or make it up to a day in advance of serving. The flavors will blend together even more. You can keep this dip in the refrigerator for up to five days—if it lasts that long!
Can it be frozen?
I have never tried freezing this dip so I’m not sure if it would work. Freezing foods that have cream cheese in them can be hit or miss sometimes. I’m sure the flavor would still be fine after thawing but sometimes the texture can change and it would not be as creamy. If you give it a try, let us know!
Serving: 0.33cup | Calories: 182kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 95mg | Potassium: 211mg | Fiber: 4g | Sugar: 17g | Vitamin A: 5196IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 1mg