Pumpkin Dip
Prep time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes (including chilling time)
Equipment:
See *Notes for more important tips/clarifications
In this recipe, it’s all about the dip, and less about the vessel that carries it. Though, the gingersnaps and Pumpkin Dip do make the ultimate duo. The sweet and light dip + the spiced and crunchy gingersnaps = the best combo.
Mom used to make this for us growing up. It was one of her favorite easy and cheap desserts to make in the fall. It has all the flavors of pumpkin pie, but without all the time spent in the oven. It’s the perfect dessert to make as the cool fall weather is starting to settle in, but you’re not quite ready to commit to having the oven on just yet. This recipe is also easily customizable: add more or less sugar, throw in a few more scoops of Cool Whip, add other spices with the cinnamon or swap out out for other fall spices you love. The point is, have fun with it! Throw the Pumpkin Dip onto a fall-themed charcuterie board, or just have it as a late night treat for yourself.
*Notes
Feel free to add more or less sugar, more or less Cool Whip, more cinnamon or even add additional spices or replace the cinnamon with other fall spices you love like nutmeg, ginger, and/or cloves.
Pumpkin Puree: My favorite brand is Libby’s because it’s pure pumpkin puree. Some canned brands of pumpkin out there are also mixed with other varieties of squash (butternut, etc) and buying Libby’s ensures you get 100% pure pumpkin!
Other dipping suggestions: You could try other types of cookies with this Pumpkin Dip! I’d suggest trying Biscoff cookies, Nilla wafers, and graham crackers!
Storage: Store the dip in an airtight container in the fridge for up to 3 days.
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How to make the Pumpkin Dip:
Ingredients:
1 15-oz can of pure pumpkin puree
1/2 cup granulated sugar (more or less to taste)
A dash of cinnamon (around 1/4 teaspoon)
3 scoops of Cool Whip (around 3 tablespoons)
Add the pumpkin puree, sugar, cinnamon and Cool Whip to a medium bowl and stir until combined.
Chill in the fridge for 30 minutes.
Serve Pumpkin Dip with gingersnaps and store in an airtight container in the fridge for up to 3 days. Enjoy!
Other Pumpkin recipes: