Description
A luscious and creamy pumpkin dip perfect for fall gatherings, blending smooth cream cheese, fluffy marshmallow cream, and spiced pumpkin puree. This easy no-cook dip pairs wonderfully with apples, gingersnaps, cinnamon graham crackers, and vanilla wafers for a delightful seasonal treat.
Ingredients
Scale
Dip Ingredients
- 8 oz cream cheese, softened
- 7 oz jar marshmallow cream
- 3/4 cup canned pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
For Serving
- Sliced apples
- Gingersnaps
- Cinnamon graham crackers
- Vanilla wafers
Instructions
- Combine ingredients: In a large bowl, add the softened cream cheese, marshmallow cream, canned pumpkin puree, and the cinnamon, nutmeg, ginger, and cloves. Use a hand mixer on medium speed to blend everything until the mixture is smooth and fully combined.
- Chill the dip: Cover the bowl tightly with plastic wrap or transfer the dip to an airtight container. Refrigerate for at least 3 hours to allow the flavors to meld and the dip to firm up a bit.
- Serve: Remove from the refrigerator and serve chilled with an assortment of sliced apples, gingersnaps, cinnamon graham crackers, and vanilla wafers for dipping and scooping.
Notes
- Store any leftovers refrigerated in an airtight container for up to five days to maintain freshness and flavor.
- This dip is great for parties and can be prepared a day in advance to save time.
- Use a hand mixer for best texture; alternatively, a sturdy spoon and vigorous mixing can work but may lack creaminess.
Nutrition
- Serving Size: 1/6 of recipe (approx. 1/3 cup)
- Calories: 180
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
