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READY IN 15 mins

Pumpkin Dip

Read Reviews (328)

"An excellent appetizer for the holidays! Serve with ginger snaps. MMMMM!" — SUE CASE

Ingredients Edit and Save

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Original recipe makes 4 cups Change Servings

1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin

1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate

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Directions

In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

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PREP 15 mins
READY IN 15 mins

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I have a problem with the cream cheese being lumpy every time I make this. I finally solved my problem. I microwaved the cream cheese just to barely warm. I cut the sugar back to 1 cup and I didn't add the OJ. It was very good and not too sugary.

—anchrista

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Most Helpful Critical Review

Dec 02, 2010

The taste was really good but it was too sweet for my tastes.

—Care_Palm

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417 Ratings

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Jan 07, 2005

This was great! Just be forewarned that it makes a LOT of dip; it is also not something you can eat a lot of, so if you are making it for a small get together you might want to halve the recipe! Overall a hit, tastes just like pumpkin pie filling, great with ginger snaps and graham crackers.

—JENNYPENNY1

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Jul 13, 2003

This was great served with graham crackers, ginger snaps, vanilla wafers and apple wedges.

—PAMELA MILLER

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Oct 27, 2005

Excellent! If I made it again, I would substitute 1/2 tsp. ground ginger, nutmeg and/or cloves for the pumpkin pie spice since the dip seemed to have a little too much cinnamon (my pie spice was mostly cinnamon.) I chilled it for a few hours before I served it in a hollow pumpkin shell and it was a hit!

—nikkib

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Jul 02, 2008

My little sister put me onto this. It's wonderful. I used whipped cream cheese because I had some on hand that I needed to use up. Since cream cheese is sold by weight, not by volume, I figured it wouldn't make much difference whether it was whipped or not, except that the whipped kind is much easier to stir.

—redforkhippie

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Jul 13, 2003

Here's another tip: Hollow out a small pumpkin and use it to serve the dip in! It will be a bigger hit! Little kids & big kids will love it! -Melissa Young

—melorndorff

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Jul 13, 2003

Made if for a Halloween Party on Saturday night. The adults loved it. At first, the kids (mostly 6 yr old.) turned their nose up at it until they saw my son eating it, then they had to try it and loved it. I brought the cream cheese to room tempature and sifted the powdered sugar before adding it. I used a mixer and had no problems with lumping when I added the pumpkin. Thanks Sue for sharing this wonderful recipe with the rest of us!

—phnz2lft

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Nutrition

Calories
61 kcal
3%

Carbohydrates
9.4 g
3%

Cholesterol
8 mg
3%

Fat
2.5 g
4%

Fiber
0.5 g
2%

Protein
0.7 g
1%

Sodium
53 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Dip

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 61
Calories from Fat: 23

% Daily Value *
Total Fat 2.5g 4 %
Saturated Fat 1.6g 8 %
Cholesterol 8mg 3 %
Sodium 53mg 2 %
Potassium 39mg 1 %
Total Carbohydrates 9.4g 3 %
Dietary Fiber 0.5g 2 %
Protein 0.7g 1 %
Sugars 8.2g
Vitamin A 43 %
Vitamin C 1 %
Calcium 2 %
Iron 3 %
Thiamin < 1 %
Niacin 1 %
Vitamin B6 < 1 %
Magnesium 1 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.