3/4cupunsweetened pumpkin pureenot pumpkin pie filling*
1cuppowdered sugaraka confectioners sugar or icing sugar
1 1/2tsppumpkin pie spice
1tspvanilla extract
1 1/4cupsheavy whipping creamwhipped to stiff peaks
Instructions
Use a handheld electric mixer to beat together the cream cheese and pumpkin puree in a large bowl. Beat in the powdered sugar, pumpkin spice mix and vanilla extract until well-combined.
Add 1/3 of the whipped cream to the cream cheese mixture and beat to combine.
Fold the remaining whipped cream in 1/3 at a time.
Serve with any dipping options!
Notes
The serving size for this dip is based on approximately 1 cup per person. This recipe will produce 4 cups total of dip. Easily double or triple the recipe for a larger crowd.
You can use Cool Whip instead of making homemade whipped cream if preferred. Omit the heavy whipping cream in the ingredients list if so.
Store leftovers in an air-tight container kept in the refrigerator for up to 5 days.