Preppy Kitchen · by John Kanell★ 5.0 (2)
Pumpkin Dip
NUTRITION · PER SERVING130M COOK
CAL 4%·PRO 7%
CARBS 9G51% OF CAL
0G FIBER1G OTHER7G TOTAL SUGAR
FAT 4G44% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake pumpkin cheesecake dip with cream cheese and pumpkin puree. Chilled and served with cookies, apple slices, and pretzels, it's a seasonal party favorite.
starteramerican⚙️ food processor🥣 mixergluten freevegetarian
View the full recipe on Preppy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 8 ounces cream cheese (room temperature)
- ¾ cup confectioners’ sugar ((90g))
- ¾ cup canned pumpkin puree ((183g))
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- ½ teaspoon pumpkin pie spice
At a glance
PER SERVING · TIME 130M
CAL 4%·PRO 7%
CARBS 9G51% OF CAL
0G FIBER1G OTHER7G TOTAL SUGAR
FAT 4G44% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 28mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2mg
- Calcium
- 13mg
- Iron
- 0.20mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 28MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.