Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup powdered sugar, sifted
  • 15 oz canned pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 cup Cool Whip or stabilized whipped cream

Instructions:

  1. Using a mixer on medium-high speed, beat the softened cream cheese and sifted powdered sugar together until the mixture is completely smooth and no longer shows any lumps.
  2. Reduce the mixer speed to low. Slowly add the pumpkin puree and pumpkin pie spice, blending until the color is a uniform orange and the spices are evenly distributed.
  3. Using a rubber spatula, gently fold in the Cool Whip using a bottom-to-top motion. Stop as soon as no white streaks remain to preserve the aeration.
  4. Optional: Transfer the dip to the refrigerator for 30 minutes to increase thickness and firmness.