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Pumpkin Cheesecake Dip Recipe – Just 4 Ingredients

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Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

1 package (8 oz) cream cheese, softened
1 cup canned pumpkin (not pumpkin pie mix)
1+1/4 cups powdered sugar
1+1/2 teaspoons pumpkin pie spice
See my tips for the pumpkin dippers!
(see tips below)

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1:  Beat the 4 ingredients in a large bowl with electric mixer on medium speed until smooth and creamy.

2. Serve with pie crust pumpkins (see tips below) or fruits, veggies, crackers, whatever. Cover and refrigerate any remaining dip.

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Darlene’s Tips:  Buy refrigerated pie crusts (or make your own) and cut with pumpkin shaped cookie cutters, or any shape (work on a floured surface).   Place cutouts on ungreased cookie sheet and brush with melted butter. Sprinkle with a cinnamon-sugar mix or pumpkin spice sugar mix. Bake at 425 degrees for 6 to 8 minutes.  If you don’t have cookie cutters, you can just cut into squares or strips.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)


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