Pumpkin Pie Dip

This rich creamy dip was dreamed up when there was a small amount of canned pumpkin left in the fridge after holiday baking. It is also great served with sliced pears and apples, or as a spread on zucchini bread or any other nut bread.


4 cups (32 servings)


1 (8 ounce) package cream cheese, room temperature
2 cups confectioners' (powdered) 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


In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps.

Estimated Time

Preparation/Total Time: 10 minutes


Refrigerate leftovers.

Nutritional Information

1 serving (2 tablespoons) equals 64 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 23 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

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