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.
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 oz. cream cheese, softened
- 2 cups powdered sugar
- 3.4 oz. box cheesecake flavor instant pudding and pie mix
- 1-¼ cups canned pumpkin
- 1 cup sour cream
- 1-½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon 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
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