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Pumpkin Pie Dip with Nilla Wafers
I love, love, love this dip. This is the reason I make my own pumpkin butter every year and I look forward to having many reasons to make this dip (I usually just call this my pumpkin butter dip because it’s so easy to throw together when you use a jar of good pumpkin butter). It is so easy to make! But, if you who don’t make your own pumpkin butter, you can totally make this without it.
I know I should eat it with fruit…but there is just something so delicious when you use Nilla Wafers that I end up eating too many cookies. It’s also delicious with ginger snaps.
Gluten Free Pumpkin Dip
The dip itself is gluten free and can easily be made into a vegan pumpkin dip with the use of vegan cream cheese (it totally works). So this is an easy allergy friendly dish to take to potlucks or to serve your friends.
However, for serving to someone that is gluten free, replace the cookies with gluten free varieties or just lay out a platter of fruit for dipping so there is no chance of cross contamination.
How to Make Pumpkin Dip
Watch how easy and simple this delicious Pumpkin Dip is to make:
- 1 bar cream cheese, softened (regular or dairy free)
- 2 cups powdered sugar
- 1 (10oz) jar of pumpkin butter
- Beat cream cheese and sugar with mixer at medium speed until smooth. Add pumpkin butter and mix well.
- Chill at least 8 hours
- Serve with apple and pear slices, graham cracker sticks, Nilla wafers, and ginger snaps.
**Instead of pumpkin butter, try: 1 small can pumpkin, 1 teaspoon cinnamon, and 1/2 teaspoon ground ginger.**
Nutrition Information:Serving Size: 2 Tablespoons
Amount Per Serving: Calories: 140 Total Fat: 11.2g Saturated Fat: 7g Cholesterol: 30.5mg Sodium: 18.75mg Fiber: 0g Sugar: 9.9g Protein: .5g
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