Pumpkin Dip

Pumpkin Dip

346 Reviews 15 Pics
  • Prep

    15 m
  • Ready In

    15 m
SUE CASE
Recipe by  SUE CASE

“An excellent appetizer for the holidays! Serve with ginger snaps. MMMMM!”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

Directions

  1. 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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Reviews (346)

Rate This Recipe
anchrista
503

anchrista

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.

JENNYPENNY1
297

JENNYPENNY1

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.

PAMELA MILLER
162

PAMELA MILLER

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

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 61 cal
  • 3%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 9.4 g
  • 3%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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Pumpkin Fluff Dip

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Savory Pumpkin Soup