Simple Pumpkin Dip with Cinnamon and Sweet Maple
This rich and creamy pumpkin dip will have you relishing in fall delight with its sweet maple and warm spices.
Ingredients
- 8 Ounces Cream Cheese, softened *Use non-dairy cream cheese spread for dairy free
- 1 ⅔ Cup Frozen Whipped Topping *Use non-dairy frozen whipped topping for dairy free
- 1 Cup Pumpkin Puree, canned *Make sure NOT to use pumpkin pie filling
- 3 Tbsp Maple Syrup
- 1 ½ tsp Vanilla
- 2 Tbsp Brown Sugar
- 1 tsp Cinnamon
- ¼ tsp Ginger
- ¼ tsp Nutmeg
- ¼ tsp Cloves
- Apple/Pear Slices, Graham Crackers, or Lightly Sweetened Cookies to Serve with Dip
Instructions
- Add the wet ingredients (softened cream cheese, frozen whipped topping, pumpkin puree, maple syrup, vanilla) to a large mixing bowl.
- With a hand or stand mixer, mix the wet ingredients on medium-low for one minute and then medium for an additional minute or until the ingredients are well combined. ***Quick tip: if you did not allow the cream cheese to soften and the dip looks lumpy, a good food processor can fix this on a “puree” setting.
- Add the dry ingredients (brown sugar, cinnamon, ginger, nutmeg, cloves) to the wet ingredients and mix on medium-low for a minute or two until the sugar and spices are well incorporated.
- You can serve this right away, but I recommend chilling it for one hour before serving to let the flavors blend and give the dip structure.
- Serve with apples or pear slices and/or vanilla wafers or other cookies that are not overly sweet.