Pumpkin Pie Dip
This recipe is everything you love about Pumpkin Pie without the hassle of making pie. It is layers of creamy cheesecake, pumpkin pie filling, served with crunchy pie crust chips! Best part, it is only 5 ingredients!
EQUIPMENT
- hand mixer - with beater attachment
INGREDIENTS
- 8 ounces cream cheese - softened
- 8 ounces whipped cream - cool whip or homemade, divided
- 1 cup powdered sugar
- 15 ounces pumpkin pie filling - I use Libby's
- 2 teaspoons ground cinnamon
- festive sprinkles - autumn/fall mix
INSTRUCTIONS
- In a medium sized bowl whip together the softened cream cheese, 4 ounces of whipped cream, and powdered sugar.
- Into a serving dish, spread out the cream cheese mixture.
- Top with pumpkin pie filling and then remaining whipped cream.
- Sprinkle ground cinnamon and sprinkles over the top and refrigerate for at least 30 minutes before serving.
VIDEO
RECIPE NOTES
Storing Information:
- Refrigerated in an airtight container for up to 4 days.
- I do not recommend freezing this Pumpkin Pie Dip.
What To Serve With Pumpkin Pie Dip:
- pie crust cookies (my go to recipe)
- sliced apples or other fruits
- shortbread or other cookies
- pretzels
- graham crackers
Serving For A Party:
- This recipe makes 2 cups of dip which will feed 8 to 10 people (1/4 cup serving). Doubling it will feed 16 to 20 people and tripling it 24 to 28.
- I recommend spreading this dip in a large, shallow dish. This makes it easier for party guests to serve themselves and they get all the layers this way.
Homemade Pumpkin Pie Filling Recipe:
Just combine 2 cups of pumpkin puree (or 1- 15 ounce can), 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt.Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Did you try this recipe?Please take a minute to leave a rating and comment below. My community of readers appreciate it and I do too!
