Ingredients
Dip Ingredients
- 8 ounces heavy whipping cream
- 8 ounces cream cheese (at room temperature)
- ½ cup powdered sugar
- ½ cup pumpkin puree
- 5 ounces vanilla Greek yogurt
- 1 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
- ½ tsp. maple extract
- ¼ tsp. salt
Instructions
- Whip the Cream: In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until medium peaks form. Once ready, set it aside to maintain the whipped texture.
- Prepare the Base Mixture: In a separate bowl, whip the cream cheese until it becomes smooth and creamy. Add powdered sugar, pumpkin puree, vanilla Greek yogurt, pumpkin pie spice, vanilla extract, maple extract, and salt. Mix until all ingredients are well combined and the mixture is smooth without any lumps.
- Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese and pumpkin mixture. Fold carefully to keep the dip light and airy, ensuring the whipped cream maintains its volume.
- Chill Before Serving: Refrigerate the dip for at least 30 minutes to allow flavors to meld and the texture to firm up slightly. Serve chilled with apple wedges, graham crackers, or gingersnap cookies for dipping and enjoy.
Notes
- For best results, use full-fat cream cheese and heavy cream to achieve the richest texture.
- Make sure the cream cheese is at room temperature before whipping to avoid lumps.
- Adjust pumpkin pie spice to taste if you prefer a stronger or milder spice flavor.
- The dip can be stored in an airtight container in the refrigerator for up to 3 days.
- Can be served as a festive dessert dip during holiday gatherings or potlucks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert Dip
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian