Eddie is not a big dessert eater. (I know! I don’t know what’s wrong with him, either.)
He doesn’t love stuff that is really sweet. One thing he does like is a good gingersnap, so I picked some up at a local bakery this week.
Then he started talking about how awesome it would be if I could figure out how to make the pumpkin dip he remembered from when he was a kid.
Apparently this is pretty popular, but I had never heard of it.
After some Googling, I found this recipe, but I didn’t have all of the ingredients, so I had to modify it. My version came out more like a mousse than a liquid dip.
I guess I did okay, because it went over pretty well.
Here my pumpkin dip recipe. It’s not the healthiest thing in the whole world, but all things in moderation, right? It definitely is pretty yummy!
5 Ingredient Pumpkin Dip
1 8oz package of cream cheese
1 can of pumpkin puree
2 cups of (sifted) powdered sugar
2 tbs of Cinnamon Spice Blend. (I love this stuff)
1 tub of Cool Whip or three (?) cups of whipped cream (I used Cool Whip left over from Thanksgiving, so I’m just guessing about the amount of whipped cream it would use.)
- Microwave cream cheese for 20 seconds in a glass bowl, until just slightly warm and softened.
- Sift 2 cups of powdered sugar into the softened cream cheese and blend.
- Stir in one can of pumpkin puree and the cinnamon spice blend.
- Fold in Cool Whip or whipped cream.
Serve it with gingersnaps.
I also used it to make parfaits with layers of whipped cream and gingersnap cookie crumbs.
It is very light and not super sweet, so it is a great way to wrap up a heavier holiday meal.
If you want to make your own pumpkin puree instead of using the stuff in the can, this is the way I do it:
You might also like these pumpkin Nutella pancakes!
This post may contain affiliate links for your convenience. Pumpkin puree photo courtesy of Deposit Photo.
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