Time 5m Number Of Ingredients 5 Steps:
Add cream cheese to a mixing bowl and beat until smooth (it’s important that the cream cheese is room temperature so it will mix smoothly into the batter). Slowly add pumpkin pie puree and mix until smooth. Add powdered sugar, cinnamon and cloves and mix until smooth. Store covered in the refrigerator for up to 1 week. Serve with gingersnap cookies, apple slices, cinnamon graham crackers or vanilla wafers.
Time 3h10m Number Of Ingredients 5 Steps:
In the bowl of a stand mixer, fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese on medium-high speed until smooth and creamy; about 3 minutes. Turn the mixer to low speed and gradually add confectioners’ sugar. Once the confectioners’ sugar is thoroughly combined, turn the mixer up to medium-high speed and continue mixing for another 2 minutes. Reduce mixer speed and add in canned pumpkin, vanilla, and pumpkin pie spice. Mix until thoroughly combined. Cover and chill for at least 3 hours. Serve with graham crackers, assorted cookies and apple slices.
Time 20m Yield 3 cups. Number Of Ingredients 10 Steps:
In a bowl, beat cream cheese, pumpkin, taco seasoning and garlic powder until smooth. Stir in beef, peppers and olives. Cover and refrigerate until serving. , If desired, just before serving, cut top off bread; scoop out bread from inside, leaving a 1/2-in. shell (save the bread from inside to make croutons or bread crumbs or save for another use). Fill shell with cream cheese mixture. Serve with vegetables, crackers or corn chips.
Time 5m Yield 15 serving(s) Number Of Ingredients 6 Steps:
Beat together the first four ingredients. Stir in the bell pepper and olives. Chill until serving!
More about “festive pumpkin dip recipes”
Time 1h10m Yield 32 servings, 2 Tbsp. each Number Of Ingredients 4 Steps:
Mix pumpkin, dry pudding mix and spice in large bowl with whisk until blended. Stir in COOL WHIP. Refrigerate 1 hour.
