A few years back, I attended a gathering where my friend had a delicious spread of food — including some pumpkin dip. Pumpkin dip? Everyone was intrigued. She had pretzels and grapples (yes, grapples) available to pair with it. It was something that everyone munched on and returned to put more on their plate because it was different — and yummy! I, too, found it delicious and decided to get some to make for a get-together I was having. I asked my friend what recipe she used and she said she picked it up at a local store. Since I love to try new recipes,  I decided to scour the internet and find a comparable dip to make. Lucky enough, I found one that was easy and delicious!

Pumpkin Dip


  • 2 pkgs. (8 oz. each) cream cheese, softened (I use the low fat cream cheese to reduce calories and fat)
  • 1 can (15 oz.) pumpkin
  • 2 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger


  1. Blend the softened cream cheese and pumpkin together using a stand mixer or bowl with a hand mixer until smooth.
  2. Add sugar, cinnamon, and ginger and continue blending.
  3. Portion into your preferred containers, cover, and refrigerate  for at least 1 hour.
  4. When ready, serve with fruit (I prefer apples but you can also use grapes, strawberries, etc.), pretzels, cinnamon graham crackers, or even slap it onto some toast!