Pumpkin Pie Dip
Ingredients
- 1 (8-oz) block cream cheese, softened
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 2½ tsp pumpkin pie spice, divided
- ½ tsp vanilla extract
- 1 (8-oz) carton frozen whipped topping, thawed
- Wafer cookies, apples, or pretzels for dipping
Instructions
- Beat cream cheese at medium speed with an electric mixer until smooth. Add powdered sugar, and beat until well blended.
- Add pumpkin puree, 2 tsp pumpkin pie spice, and vanilla; beat well. Fold in whipped topping.
- Transfer dip to a bowl, and sprinkle with ½ tsp pumpkin pie spice. Serve with wafer cookies, apples, or pretzels. Store dip, covered, in refrigerator.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
265
|
265
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 3 | 3 |
| Carb (g) | 39 | 39 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 235 | 235 |
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