Pumpkin Pie Dip

I love this time of year with all the wonderful fall recipes and delicious foods to eat. With so many parties to attend or those held at your home here is a quick, simple but yummy dip that everyone will adore.

Pumpkin Pie Dip
(Makes 6 cups)

2 packages (8 oz. each) cream cheese, softened

4 cups confectioner’s sugar (sifted)
2 cans (15 oz. each) pumpkin pie filling
2 teaspoons ground cinnamon
1 teaspoon ground ginger

Beat the cream cheese and sugar with an electric mixer on medium speed.

Add the pie filling, cinnamon and ginger, and beat well.

Cover the mixture and refrigerate for 8-24 hours.

Place the dip in a decorative bowl or hollowed-out baby pumpkin, and serve with sliced apples, graham cracker sticks or whatever else suits you.

*Note: Sifting the powdered sugar will help to remove unwanted lumps.
**This recipe can easily be divided in half.

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  1. Sounds yummy! Do you know how long the dip will last, if refrigerated?


  2. Based on the ingredients I would think if covered and kept in the refrigerator up to a week.

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