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Pumpkin Dip Recipe

This creamy pumpkin dip recipe can be made three ways: dairy-free, guilt-free or indulgent with a candied pecan topping. Perfect fall fare!
Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 381kcal
Author Marjory Pilley

Ingredients

Dip

  • 8 ounces cream cheese softened (1/3 less fat, vegan substitute or full fat)
  • 1 cup confectioners sugar
  • 15 ounce pumpkin puree 1 can; 3 1/2 cups, if using fresh
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon

Candied Pecans

  • 1 cup pecan halves
  • 1 Tablespoon butter
  • 1 Tablespoon maple syrup
  • 1 Tablespoon brown sugar packed

For Dipping, Optional Choices

  • Apple slices
  • Grapes
  • Graham crackers
  • Animal crackers
  • Vanilla wafers

Instructions

Dip

  • Using beaters, mix all of the ingredients together.
  • Store dip in the refrigerator until ready to serve.
  • Top with candied pecans, if using.
  • Serve with apple slices, grapes, graham crackers, animal crackers or vanilla wafers.

Candied Pecans

  • Preheat oven to 350 degrees F.
  • Melt butter in a sauce pan over medium heat.
  • Add maple syrup and brown sugar and stir to combine.
  • Add pecans and stir to coat.
  • Spread pecans on a baking sheet lined with parchment paper.
  • Bake pecans for 5-6 minutes or until golden brown and fragrant.
  • Cool completely and then coarsely chop.

Notes

Dip Makes About 3 1/4 cups

Nutrition

Calories: 381kcal | Carbohydrates: 34g | Protein: 5g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 143mg | Potassium: 273mg | Fiber: 4g | Sugar: 28g | Vitamin A: 11605IU | Vitamin C: 3.1mg | Calcium: 71mg | Iron: 1.5mg