Ingredients and Weight:
- 1 can (15 ounces) pure pumpkin puree
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup whipped cream
- 1/2 cup chopped walnuts (optional)
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a medium bowl, combine the pumpkin puree, cream cheese, granulated sugar, brown sugar, cinnamon, nutmeg, and ginger. Beat on high speed with an electric mixer until smooth and creamy.
- Fold in the whipped cream.
- Refrigerate for at least 30 minutes before serving.
- Top with chopped walnuts, if desired.
Nutritional Information:
Per 1/4 cup serving:
- Calories: 250
- Fat: 15g (9g saturated)
- Cholesterol: 30mg
- Sodium: 120mg
- Carbohydrates: 25g (20g sugar)
- Protein: 2g
Dish Characteristics:
- Smooth and creamy texture
- Sweet and spicy flavor
- Perfect for dipping fruit, crackers, or cookies
User Comments:
- "This dip is amazing! It's so light and fluffy, with just the right amount of sweetness and spice."
- "I love to serve this dip at parties. It's always a hit with my guests."
- "I used this dip as a filling for pumpkin whoopie pies, and they turned out fantastic!"
- "I made this dip ahead of time and it still tasted great the next day."
- "I'm not a big fan of pumpkin, but this dip is delicious!"
Special Precautions and Tips:
- Be sure to use canned pumpkin puree, not pumpkin pie filling.
- If you don't have whipped cream, you can substitute 1/2 cup of milk and whip it until it forms stiff peaks.
- This dip can be stored in the refrigerator for up to 3 days.
