Ingredients:

  • 1 (8 oz) block Full-Fat Cream Cheese, softened to room temperature
  • 1 cup Powdered Sugar (Icing Sugar), sifted
  • 1/4 cup Light Brown Sugar, packed
  • 1 cup 100% Pure Pumpkin Purée (not pumpkin pie filling)
  • 2 tsp Pumpkin Pie Spice Blend
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Fine Sea Salt
  • 1/2 cup Cold Heavy Whipping Cream

Instructions:

  1. Whip the Cream: Place the cold heavy cream in a clean, chilled mixing bowl. Use a whisk attachment to beat on medium-high speed until stiff peaks form. Set aside in the refrigerator.
  2. Cream the Fats and Sugars: In the stand mixer fitted with the paddle attachment, beat the softened cream cheese until perfectly smooth. Add the sifted powdered sugar and brown sugar. Beat until light, fluffy, and completely combined, about 2 minutes.
  3. Add Flavour: Incorporate the pumpkin purée, vanilla extract, pumpkin pie spice, and salt into the cream cheese mixture. Mix thoroughly until the base is uniform in colour and completely smooth.
  4. Taste Test: Give the mixture a quick taste and adjust spices if necessary.
  5. Fold Gently: Retrieve the reserved whipped cream. Using a rubber spatula, gently fold the whipped cream into the pumpkin base in two additions. The goal is to incorporate the cream while maintaining as much air as possible—do not overmix.
  6. Chill (Crucial Step): Transfer the Pumpkin Pie Dip to a serving bowl or an airtight container. Cover tightly and refrigerate for a minimum of one hour. This allows the flavors to deepen and the structure to set.
  7. Garnish and Serve: Before serving, dust the top of the dip generously with an extra sprinkle of pumpkin pie spice or cinnamon. Serve with sturdy dippers like ginger snaps or apple slices.