Pumpkin Dip Recipe
This fluffy no-bake Pumpkin Dip Recipe is creamy, spiced, and party-ready—your go-to holiday dessert dip served with Biscoff cookies
Servings: 12 servings
Calories: 193kcal
Ingredients
- ¾ cup Heavy Whipping Cream
- 3 Tablespoons Vanilla Instant Pudding Mix
- 8 ounces Cream Cheese softened
- ½ cup Brown Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1 cup Canned Pumpkin
- ⅓ cup Pecans toasted and chopped
- Biscoff Cookies Nilla Wafers, pretzels, or Graham Crackers - for dipping
Instructions
- First, make the Homemade Whipped Cream by pouring the cold heavy whipping cream into a large mixing bowl and sprinkle in the instant vanilla pudding mix. Using a whisk attachment, beat on medium-high speed until the cream thickens and forms stiff peaks.
- In a separate bowl, beat the softened cream cheese with brown sugar, cinnamon, salt, and vanilla until smooth and creamy.
- Add the pumpkin purée and stir until fully combined.
- Gently fold the whipped cream into the pumpkin mixture using a rubber scraper, taking care to keep the texture light and airy.
- Fold in the chopped toasted pecans then spoon into a serving bowl and chill until ready to serve.
- Enjoy with Biscoff cookies, graham crackers, Nilla Wafers, gingersnaps, sliced apples, or another of your favorite dipper.
Notes
Tip: Turn this Pumpkin Dip into an easy no-bake pumpkin pie! Just spoon it into a Biscoff Crust and chill before serving.
Nutrition
Serving: 0.25cup | Calories: 193kcal | Carbohydrates: 16g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 139mg | Potassium: 107mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3652IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 0.5mg
