Pumpkin Pie Dip
I don’t know about anyone else…. But I’m READY for the holiday season!!!! Even though it means winter-weather driving (which I absolutely despise!), I love the snow and everything pumpkin! To tell the truth, I don’t usually use a recipe when cooking. I mainly use recipes for baking. However, I wanted to create a pumpkin pie dip that would taste like pumpkin pie but be light. This is what I came up with, and I was really happy with the results. Actually, Don was happy with it, too!
This doesn’t take a lot of ingredients, and you may already have everything except the Pumpkin Pie Mix around the house. Besides the above, I also used ground cloves, ground nutmeg, and ground cinnamon.
I put everything except the Cool Whip in a bowl and used a hand mixer to mix it thoroughly. {The exact measurements are below.} After mixing, I added the Cool Whip and mixed it by hand. After it was mixed, I transferred it to a serving dish and put it in the refrigerator overnight.
The mixture was just right, so it tasted like a fluffy pumpkin pie and went really well with graham crackers. If I were taking this to a party or work, I would line the bowl with graham cracker sticks right before serving. You could also add some whipped cream to spice it up.
- 30 oz Can of Pumpkin Pie Mix
- 8 oz Brick of Cream Cheese (Softened)
- 1 Cup Powdered Sugar
- 8 oz Cool Whip (Thawed)
- 1/2 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 1 1/2 tsp Ground Cinnamon
- Place pumpkin pie mix, softened cream cheese, powdered sugar, ground cloves, ground nutmeg, and ground cinnamon in a bowl and mix well with either a hand mixer or KitchenAid type mixer.
- Add in Cool Whip and mix well.
- Refrigerate overnight for the flavors to blend.
Just wondering, but doesn’t the pumpkin pie mix already have the cloves nutmeg and cinnamon in it?
Yes it does. However, with the added ingredients of the cream cheese and the Cool Whip, the spices are not as strong. That is why I added extra. You could make it without the spices and just add to your own taste.