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Pumpkin Pie Cheesecake Dip with Graham Crackers

Pumpkin pie cheesecake dip combines pumpkin puree, warm spice, and fluffy whipped cream for a smooth, creamy dessert dip. Chill it for at least 30 minutes and serve with crisp graham cracker squares.
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Prep Time 15 minutes
Chilling 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the dip
  • 1 cup heavy cream cold
  • 1 package (8 oz) cream cheese softened
  • 1 cup pumpkin puree
  • 0.75 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
For serving
  • 1 box (14.4 oz) graham crackers

Equipment

  • 1 electric mixer

Method
 

Whip the cream
  1. In a medium bowl, beat the cold heavy cream with an electric mixer on medium-high until stiff peaks form, 2 to 3 minutes.
Make the dip
  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Beat in the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until fully combined.
  3. Fold the whipped cream into the pumpkin mixture in two additions until no streaks remain.
  4. Cover and chill for at least 30 minutes.
Serve
  1. Break the graham crackers into squares and serve with the chilled dip.

Notes

For a light, fluffy texture, fold the whipped cream in gently until no streaks remain. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the texture may change.