Pumpkin Cheesecake Dip

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Pumpkin Cheesecake Dip is so easy to make! We use pumpkin pie to make these recipe taste absolutely incredible! Served along with fresh hot chocolate with frozen clouds! Perfect for Holiday entertaining and parties.

This pumpkin cheesecake dip is so good! It’s even good as an icing spread on things like pound cake!

During the holiday baking season, we all want simple. My mini chef and I whipped up this delicious recipe in just 5 minutes, 5 MINUTES! We baked our Marie Callender’s pumpkin pie earlier in the morning and then we made took no time at all to get it whipped into our no bake cream cheese.

The ending result? A delicious no-bake pumpkin pie cheesecake dip! My mini chef likes to dip in some graham crackers and I just eat it by the spoonful. 😉

We love serving it with hot chocolate. We make our Swiss Miss hot chocolate extra special by adding int Reddi-Wip Frozen Clouds. It’s a simple touch, but it makes everyone excited to plop it into their hot chocolate. It takes a little longer to melt and kids love to pick it up and munch on it too without the hot chocolate.

With these two fun recipes, you can be in and out of the kitchen in less than 10 minutes. The Frozen Clouds for hot chocolate freeze up quickly, about 2 hours is all you need. You can easily make them in advance too. We actually have a big batch in a freezer safe zippy bag for when we have hot chocolate. I had so much fun making them and my mini chef did too of course. Whenever I can get her into the kitchen it makes us both happy!

Pumpkin Cheesecake Dip

Pumpkin Cheesecake Dip is so easy to make! We use pumpkin pie to make these recipe taste absolutely incredible!

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

Servings: 5

Calories: 358kcal

Author: Courtney

Ingredients

• 2 8 oz bars cream cheese
• 3/4 cup heavy whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1/2 Marie Calender's Pumpkin Pie , cooked

Instructions

• Mix together all ingredients aside from pumpkin pie.
• Once combined, scoop out the pie (not crust) and place into the bowl.
• Mix together and scoop out and serve.
• Garnish with pie crust crumbled on top.

Notes

Nutrition label does not include pumpkin pie.

Nutrition

Calories: 358kcal | Carbohydrates: 13g | Protein: 4g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 111mg | Sodium: 195mg | Potassium: 105mg | Sugar: 11g | Vitamin A: 1285IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 0.2mg

NUTRITION DISCLAIMER

Tried this recipe?Mention @courtneyssweets or tag #courtneyssweets!

I’ll be honest; I never make pumpkin pie or pies in general. For me, it’s just so much easier to buy. I made a pie once and we’ll leave it at that. I may try again, but buying it at Walmart is much more fool-proof. You could also whip the leftover pie into pancakes, brownies, or like we did, oatmeal! Yup, we had pumpkin pie oatmeal for breakfast. 🙂 So good!

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