Ingredients:

  • 8 oz (225g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (120g) pumpkin puree
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 tsp (2g) pumpkin pie spice
  • 1/2 tsp (1g) vanilla extract
  • 1/4 tsp (1g) salt
  • 1 cup (240ml) Cool Whip

Instructions:

  1. Place the softened cream cheese in your mixing bowl. Using a medium-high speed, beat the cheese for approximately 2 minutes until it looks pale and fluffy.
  2. Reduce the mixer speed to medium. Slowly add the sifted powdered sugar, pumpkin puree, pumpkin pie spice, vanilla, and salt. Mix until the color is a uniform, vibrant orange and no white streaks of cheese remain.
  3. Using a rubber spatula, gently fold in the Cool Whip using a bottom-to-top folding motion to keep air bubbles intact. Stop the moment the mixture is combined to avoid deflating the dip.
  4. Transfer the mixture to a serving bowl and chill for 30 minutes to set the structure.