All the flavor of pumpkin cheesecake without the work! Try it with gingersnaps for dipping, or turn it into a parfait with layers of crunchy crushed gingersnaps and whipped cream.
📖 Recipe
Pumpkin Cheesecake Dip
All the flavor of pumpkin cheesecake without the work! Try it with gingersnaps for dipping, or turn it into a parfait with layers of crunchy crushed gingersnaps and whipped cream.
Ingredients
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 3.4 ounces box cheesecake flavor instant pudding and pie mix
- 1-¼ cups canned pumpkin
- 1 cup sour cream
- 1-½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon cloves
- crystallized sugar for garnish, if desired
Instructions
- Combine cream cheese, powdered sugar, and pudding mix in a large bowl. Mix on low speed until combined, then beat on high speed for about a minute or until mixture is creamy and of even consistency.
- Add remaining ingredients and beat on medium speed until well mixed and fluffy. Place needed amount in a serving dish and sprinkle with crystallized sugar. Serve with gingersnaps for dipping.
Notes
This recipe makes quite a bit, so it would be good to use as a dip and plan to make a parfait, trifle, or other dessert with the extra filling.
Nutrition per serving
Calories: 107 calCarbohydrates: 15 gProtein: 1 gFat: 5 gSodium: 94 mgFiber: 1 gSugar: 14 g
Pin this recipe
Leave a Reply