Pumpkin Pie Dip

Submitted by Yvette Foster

"This is a great alternative to traditional pumpkin pie and has a wonderful creamy taste and texture."

 

• Ready In: 10mins
• Ingredients: 5
• Serves: 4

ingredients

• 425.24 g canned pumpkin
• 226.79 g package cream cheese, softened
• 9.85 ml pumpkin pie spice
• 473.18 ml 10x confectioners' sugar
• 113.39 g container Cool Whip

directions

1. Using an electric mixer on low speed, blend the pumpkin and cream cheese until smooth.
2. Add pumpkin pie spice and confectioners sugar and blend with mixer until smooth and creamy.
3. Fold in the cool whip and refrigerate for at least one hour.
4. Serve with ginger snaps or cinnamon graham crackers.

Reviews

[SallyCooks]

I love this dip and have made it several times. I serve it with cinnamon graham cracker stix. At first some are hesitant to try it, but once they do, they are loving it!!! I do add about 6 oz. of cool whip as I like it a bit fluffier. Next time, I will consider cutting the recipe in half as it makes quite a bit of dip.

 

[cdsenterfeit]

Everyone begs for the recipe! I do make it with Splenda, but still so delicious.

 

[JenniferK2]

I have made this recipe before, it's great, especially with graham crackers or shortbread.

 

[Malriah]

This is better than a pie because it doesn't take as long to prepare. The directions are a snap to follow and the finished product is very yummy! I even ate some for breakfast the day after Christmas!