Baked Pumpkin Pie Dip Recipes

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PUMPKIN PIE DIP



Pumpkin Pie Dip image

I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It's also great served with sliced pears and apples, or as a spread on zucchini bread. -Laurie LaClair, North Richland Hills, Texas

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 4 cups.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies

Steps:

  • Beat cream cheese and confectioners' sugar until smooth. Beat in pumpkin, sour cream and spices until blended. Transfer to a bowl; serve with gingersnaps. Refrigerate leftovers.

Nutrition Facts : Calories 65 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 24mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

PUMPKIN PIE DIP



Pumpkin Pie Dip image

We turned the fall staple into a cool, refreshing, no-bake dip perfect for summer parties, potlucks and family dinners.

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 10 to 12 servings

Number Of Ingredients 9

Two 8-ounce packages cream cheese, at room temperature
1 tablespoon pumpkin pie spice
1 1/2 cups plus 1 tablespoon confectioners' sugar
One 15-ounce can pumpkin puree
1 tablespoon pure vanilla extract
Pinch of kosher salt
1/2 cup heavy cream
1 tablespoon cinnamon sugar
One 1-pound box ginger cookies, such as Ginger Snaps

Steps:

  • Beat the cream cheese in a medium bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Add the pumpkin pie spice and 1 1/2 cups of the confectioners' sugar and beat until combined, about 1 minute. Add the pumpkin puree, vanilla and salt and beat until fully combined, 1 more minute. Transfer the filling to a 9-inch pie plate and refrigerate, covered, 2 hours and up to overnight.
  • Before serving, beat the cream in a medium bowl with an electric mixer on high until soft peaks form, about 2 minutes. Add the remaining tablespoon of confectioners' sugar and beat until combined. Dollop the cream around the edge of the pie in a circle. Sprinkle the top with the cinnamon sugar.
  • Serve with ginger cookies for dipping.

PUMPKIN PIE DIP



Pumpkin Pie Dip image

Make and share this Pumpkin Pie Dip recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 5m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 (15 ounce) can pumpkin pie filling (pumpkin pie filling)
1 teaspoon ground cinnamon
1/2-1 teaspoon ground ginger
apple, slices
gingersnaps

Steps:

  • Beat cream cheese and sugar at medium speed with an electric mixer until smooth.
  • Add pie filling, cinnamon, and ginger, beating well.
  • Cover and chill 8 hours.
  • Serve with gingersnaps and apple slices.

Nutrition Facts : Calories 180.2, Fat 6.5, SaturatedFat 3.7, Cholesterol 20.8, Sodium 134.9, Carbohydrate 30.3, Fiber 3.1, Sugar 20.2, Protein 1.5

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