Hey there, dessert lovers!
Got a sweet tooth? You’re in for a treat!
Today, I’m whipping up a creamy, dreamy pumpkin pie dip with Cool Whip.
It’s the perfect blend of fall flavors—smooth, sweet, and super easy to make.
Great for parties or just a cozy night in. Trust me, you’ll want to dive right in!
Let’s get started on this deliciousness!
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 40-45 minutes |
| Level of Difficulty | Easy |
Ingredients
- 1 tsp pumpkin pie spice
- 8 oz whipped topping (like Cool Whip, thawed)
- 1/2 cup pumpkin puree (I use Libby’s pumpkin puree)
- 1 cup powdered sugar (sifted for a smoother dip)
- Dipper (graham crackers, apple slices, gingersnaps)
- 8 oz cream cheese (room temperature, I use Philadelphia)
Step 1: Whip the Cream Cheese and Sugar
In a large mixing bowl, add 8 ounces of room temperature cream cheese and 1 cup of powdered sugar.
Whip these ingredients together using an electric mixer until the mixture is light and fluffy.
Be sure to scrape the bowl to ensure everything is well incorporated.
Step 2: Add Pumpkin and Spices
Next, add ½ cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the cream cheese mixture.
Whip again until the pumpkin puree and spices are fully combined into the mixture.
Scrape the sides of the bowl to ensure that everything is mixed well.
Step 3: Fold in Cool Whip
Gently fold in 8 ounces of Cool Whip into the pumpkin and cream cheese mixture.
Make sure the Cool Whip is fully incorporated to give the dip a smooth and creamy texture.
Step 4: Chill the Dip
Cover the bowl with plastic wrap and refrigerate the dip for 30 minutes to chill.
This helps the flavors meld together and makes the dip even more delicious.
Step 5: Final Stir and Serve
After 30 minutes, remove the plastic wrap and give the dip a final stir.
Transfer the pumpkin pie dip to a serving bowl.
Serve with dippers such as sliced apples, shortbread cookies, or graham crackers.
Enjoy!
