Ingredients:

  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of salt
  • ½ cup heavy cream (optional for a lighter, whipped dip)

Instructions:

  1. In a mixing bowl, combine the softened cream cheese and powdered sugar.
  2. Mix using an electric mixer or whisk until smooth and creamy.
  3. Add pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt to the cream cheese mixture.
  4. Mix until well blended and fully incorporated.
  5. If desired, fold in the heavy cream for a lighter texture.
  6. Transfer the dip to a serving bowl and cover with plastic wrap.
  7. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
  8. Remove from the refrigerator, give it a quick stir, and serve with your choice of dippers.