This easy pumpkin pie dip really comes together in just minutes and is so versatile! Spread it on a fall bread for an extra decadent treat, or enjoy with other sweet snacks like cookies, shortbread, even other desserts like cheesecake or ice cream. Make a whoopie pie by spreading some of this spread between homemade gingersnaps. Enjoy with it fruit, too. You can also try it with salty snacks like pita chips or pretzels. Make it vegan easily with a plant-based vegan cream cheese or make your own.
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Pumpkin Pie Dip
- 1 cup Farmer's Market Organic Pumpkin Puree
- 8 oz Cream cheese softened
- 2 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 2 tbsp Maple syrup
- 2 tsp Maple syrup
- 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
Paddle softened cream cheese in a stand mixer or with a hand mixer until fluffy. Scrape down the sides. Serve with sliced fruit, graham crackers, pretzels, etc. ENJOY!
Add in pumpkin puree, spices, and maple syrup. Mix and scrape down.
Slowly add sifted powdered sugar and mix until incorporated. Scrape down to make sure there are no lumps.
Add more sweeteners or pumpkin to adjust to your liking. Serve with fruit, pretzels, cookies, cheesecake squares, or anything you want!