Ingredients
Method
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the pumpkin puree and mix until fully combined.
- Mix in the powdered sugar, vanilla extract, pumpkin pie spice, and salt until smooth.
- Gently fold in the whipped topping until the mixture becomes light and fluffy.
- Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- Transfer to a serving bowl and add any desired garnishes.
- Serve chilled with graham crackers, vanilla wafers, apple slices, pretzels, or other favorite dippers.
Notes
* Be sure to use pumpkin puree, not pumpkin pie filling.
* For a richer cheesecake flavor, use full-fat cream cheese.
* The dip can be made up to 24 hours in advance and stored covered in the refrigerator.
* Add extra pumpkin pie spice for a stronger fall flavor.
* Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
* For a lighter version, use reduced-fat cream cheese and light whipped topping.
* For a richer cheesecake flavor, use full-fat cream cheese.
* The dip can be made up to 24 hours in advance and stored covered in the refrigerator.
* Add extra pumpkin pie spice for a stronger fall flavor.
* Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
* For a lighter version, use reduced-fat cream cheese and light whipped topping.