Easy Pumpkin Dip with Cool Whip
My pumpkin dip with Cool Whip is fluffy, creamy, and really easy to make. Just mix in all the ingredients and enjoy all Fall long!
Servings: 12 servings
Calories: 136kcal
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 8 ounces Cool Whip
Instructions
- In a large bowl, cream together the cream cheese, powdered sugar, and pumpkin pie spice until no lumps remain.
- Stir in the pumpkin until smooth, then gently fold in the Cool Whip.
- Transfer the dip to a serving bowl and chill in the fridge for at least 30 minutes before serving.
Video
Notes
- My recipe makes about 3 cups of dip in total
- Use room temperature or softened cream cheese, so it's easier to mix in without getting any lumps.
- Gently fold in the Cool Whip by hand to keep it light and fluffy! If it's mixed in too fast or too vigorously, the mixture will collapse.
- Keep the Cool Whip in the fridge until it's ready to be mixed in.
- Chill the pumpkin dip before eating it. Since the cream cheese and pumpkin puree are room temperature, it needs some chilling to get that firm fluffy texture.
- Store leftovers covered in plastic wrap in the fridge for up to 6 days.
Nutrition
Serving: 1 | Calories: 136kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 74mg | Potassium: 88mg | Fiber: 1g | Sugar: 11g | Vitamin A: 3446IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 0.4mg