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Pumpkin Dip with Whipped Cream and Toasted Pecans Recipe

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4.1 from 25 reviews

  • Author: Amina
  • Total Time: 10 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

A luscious and creamy pumpkin dip perfect for autumn gatherings, combining whipped cream, cream cheese, and pumpkin puree with warm spices and crunchy toasted pecans. Ideal for serving with cookies or fruit for a cozy seasonal treat.

Ingredients

Dip Base

  • 3/4 cup Heavy Whipping Cream
  • 3 Tablespoons Vanilla Instant Pudding Mix
  • 8 ounces Cream Cheese (softened)
  • 1/2 cup Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1 cup Canned Pumpkin
  • 1/3 cup Pecans (toasted and chopped)

For Serving

  • Biscoff Cookies (or Nilla Wafers, pretzels, or Graham Crackers)

Instructions

  1. Make Whipped Cream: Pour cold heavy whipping cream into a large mixing bowl and sprinkle in the instant vanilla pudding mix. Using a whisk or electric mixer with a whisk attachment, beat on medium-high speed until the cream thickens and forms stiff peaks.
  2. Prepare Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese with brown sugar, cinnamon, salt, and vanilla extract until smooth and creamy, creating a well-combined base for the dip.
  3. Add Pumpkin: Stir the canned pumpkin puree into the cream cheese mixture thoroughly until fully combined and evenly blended.
  4. Fold in Whipped Cream: Gently fold the whipped cream into the pumpkin and cream cheese mixture using a rubber spatula or scraper, taking care to maintain a light and airy texture without deflating the whipped cream.
  5. Add Pecans: Fold the toasted and chopped pecans into the dip to add a pleasant crunch and nutty flavor.
  6. Chill and Serve: Spoon the dip into a serving bowl and refrigerate until ready to serve. Enjoy it with Biscoff cookies, graham crackers, Nilla Wafers, gingersnaps, sliced apples, or your favorite dippers.

Notes

  • For best flavor, chill the dip for at least 1 hour before serving to allow the flavors to meld.
  • Softening the cream cheese beforehand ensures a smooth, lump-free dip.
  • To toast pecans, spread them on a baking sheet and toast in a 350°F oven for about 5-7 minutes, stirring once, until fragrant.
  • You can substitute the instant vanilla pudding mix with store-bought whipped cream for a lighter option but will lose some thickness.
  • This dip is best served cold and enjoyed within 2-3 days when stored in an airtight container in the refrigerator.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dip
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/pumpkin-dip-with-whipped-cream-and-toasted-pecans-recipe/