Ready in 10 minutes, this creamy pumpkin fluff recipe is filled with fall flavors. It tastes like pumpkin pie and cheesecake in dip form. Whipped together with real pumpkin puree, cream cheese, real whipped cream and pumpkin pie spices.
Whip the heavy cream until stiff peaks form; if desired, add a splash of vanilla extract and a tablespoon of sugar (though it doesn’t need it), set aside or store in fridge of making ahead of time.
Using a hand or stand mixer with the whisk attachment, beat the cream cheese, sugar, and vanilla extract until blended and creamy.
Add pumpkin puree and spices, and blend until smooth and creamy.
Fold in the whipped cream and stir until everything is combined. You can use the mixer on low to assist in getting the ingredients blended well, but don't overmix.
Serve wth graham crackers, Nilla wafers, gingersnaps, Biscoff cookies apple and pear slices or your favorite shortbread cookies and enjoy!
Notes
Keto Pumpkin Pie Dip (Low-Carb) Pumpkin dip is easy to modify for any dietary need, including keto and low-carb! Swap the powdered sugar for sugar-free powdered sugar (my favorite brand). Skip the crackers and fruit, and serve like a mousse or a parfait; serve in a small ½ cup dessert cup with a dollop of sugar-free whipped cream. Use full-fat cream cheese, and replace powdered sugar with a powdered sugar-free replacement, my favorite brand. Reduce or omit pumpkin pie spice (more carbs) and replace with 2 teaspoons cinnamon.Storage You can store this dip in the fridge in an airtight container for up to 5 days. If you do not eat this dip immediately, it should be placed in the fridge. Leave this dip on the counter for about 1-2 hours before it returns to the fridge. We like sprinkling the top of our pumpkin pie dip with some ground cinnamon or spice. Using an electric hand or stand mixer will make whipping the dip together much easier and quicker, but it is not necessary.