Spiced cream cheese and pumpkin dip

    15 min

    This is a deliciously creamy, sweet and spicy pumpkin dip. It's the perfect dip for gingernut biscuits or sliced apples. It also does well spread on toast, bagels or muffins.

    454 people made this

    Serves: 32 

    • 225g cream cheese, softened
    • 240g icing sugar
    • 425g pumpkin puree
    • 1 1/2 tablespoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground allspice or ground cloves
    • 1 teaspoon orange juice

    Prep:15min  ›  Ready in:15min 

    1. In a medium bowl, blend cream cheese and icing sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, spices and orange juice until smooth and well blended. Chill until serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (384)


    I have a problem with the cream cheese being lumpy every time I make this. I finally solved my problem. I microwaved the cream cheese just to barely warm. I cut the sugar back to 1 cup and I didn't add the OJ. It was very good and not too sugary.  -  27 Oct 2005  (Review from Allrecipes US | Canada)


    This was great! Just be forewarned that it makes a LOT of dip; it is also not something you can eat a lot of, so if you are making it for a small get together you might want to halve the recipe! Overall a hit, tastes just like pumpkin pie filling, great with ginger snaps and graham crackers.  -  07 Jan 2005  (Review from Allrecipes US | Canada)


    This was great served with graham crackers, ginger snaps, vanilla wafers and apple wedges.  -  23 Sep 2001  (Review from Allrecipes US | Canada)