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Pumpkin Pie Dip

Great for Thanksgiving!"


8 ounces cream cheese -- softened
2 cups confectioner's sugar
1 cup canned pumpkin
1/2 cup sour cream
1 1/2 teaspoon ground cinnamon
1 1/4 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger

ginger snaps or sliced apple or pear


In a Cuisinart food processor, pulse cream cheese and confectioners' sugar until smooth. Blend in the pumpkin, sour cream, cinnamon, pumpkin pie spice, and the ginger until blended. Refrigerate 2 hours before serving. Serve with sliced apples, or pears or ginger snaps. Refrigerate leftovers.

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Yields 4 cups

Nutritional Information
Per Serving

no nutrition information available

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