Pumpkin Cream Cheese Dip
Pumpkin Fluff Dip (no cool whip) tastes like fluffy, creamy pumpkin pie or pumpkin cheesecake mousse. It's bursting with fall flavors like cinnamon, ginger and cloves and is made with homemade whipped cream and cream cheese.
Servings: 10
Calories: 256kcal
Ingredients
- 8 oz cream cheese 225 g
- 1 cup powdered sugar 120 g
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon cloves
- 1½ cups heavy cream 355 mL
- ¾ cup 100% pure pumpkin puree 175 g
Instructions
- In a mixing bowl, use an electric mixer to combine cream cheese and powdered sugar until combined, then turn the speed up to high and mix well for 1-2 minutes until it is smooth and creamy, scraping the sides of the bowl as necessary.
- Add vanilla, cinnamon, ginger, and cloves to the mixture and mix until combined.
- Pour in ½ cup of the whipping cream, and mix with the whisk attachment on low speed until combined. Add another ½ cup and repeat.
- Add the last ½ cup of whipping cream and then turn the speed up to high, and whip for 1-2 minutes until the mixture is fluffy.
- Gently stir in the pumpkin puree with a rubber spatula by hand until it it's mixed in completely.
- Carefully transfer the dip to a serving bowl and place on a serving tray with graham crackers, apples, cookies, or pretzels to serve.
Notes
NOTE: Make sure cream cheese and heavy cream are chilled! If they are warm they will not whip into a fluffy dip and will be runny.
Chill overnight for a firmer dip.
Store up to 3 days refrigerated in an airtight container.
Nutrition
Calories: 256kcal | Carbohydrates: 16g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 82mg | Potassium: 105mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3690IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 0.4mg
