Pumpkin Dip
This creamy pumpkin dip takes 5 minutes with 5 ingredients! Perfect no-bake fall dessert with cream cheese and warm spices. Great for parties!
Servings: 6 servings
Ingredients
- 8 ounces cream cheese room temperature
- 1 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 3 ounce packet vanilla Jell-O pudding
- 1 tablespoon brown sugar
Instructions
- Beat the softened cream cheese with a hand mixer for about 60 seconds until it's light and airy.
- Add the rest of the ingredients to the cream cheese and mix until combined.
- Cover and chill for 30 minutes minimum.
- Serve with Nilla Wafers, graham crackers, pretzels, or apple slices and enjoy!
Notes
- Room temperature cream cheese essential – no shortcuts! Set it out 30-60 minutes before starting.
- Use Vanilla instant pudding (we use the dry mix here, don't prepare it with milk)
- Make a pumpkin cheesecake version: just use cheesecake pudding instead of the vanilla.
- For a Pumpkin Fluff version: fold in 1 cup Cool Whip or whipped topping.
- Beat cream cheese first for the fluffiest texture.
- Chill 30 minutes minimum before serving.
- Store covered in fridge up to 4 days.
- Great with graham crackers, gingersnaps, or apples.
- Double recipe for crowds – it disappears fast!
- Can make a day ahead for parties.
Nutrition
Calories: 209kcal | Carbohydrates: 21g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 321mg | Potassium: 143mg | Fiber: 1g | Sugar: 15g | Vitamin A: 6863IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg
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