4 October, 2016
Pumpkin Cheesecake Dip
My girls had their birthday party last weekend, and I whipped up a bunch of dips for the party! I wanted to share with you a couple of my favorites, starting with Pumpkin Cheesecake Dip found on the A Night Owl Blog. What makes this dip a little different than most is that it’s light and fluffy, as opposed to many pumpkin dips that are heavy (and thats totally okay too, as I love ALL pumpkin dips!)
This dish is easy and quickly made. Twenty minutes is all you need! Start by whisking International Delight Pumpkin Pie Spice Creamer with a package of cheesecake pudding and set aside. The recipe recommended using pumpkin pudding mix, but there was nothing available at my grocery like that. In another bowl, beat together cream cheese and sugar. Add the pudding to the cream cheese and mix. Since we used cheesecake pudding instead of the pumpkin, I added some pumpkin pie spice to the dip to enhance the taste. When combined, fold in thawed cool whip. Serve immediately or refrigerate. I made this a day early and it was good to go. Don’t forget to add some graham cracker crumbs before serving.
Like I said earlier, this dip is delightfully light, distinguishing is from most other pumpkin dips. I was worried about the depth of taste in such a light dip, but adding that extra pie spice really brought out the pumpkin. The combination of cool whip, coffee creamer and pudding made this dish so dang creamy…and dreamy. I offered gingersnaps and biscoff cookies to dip, and I have to say, those biscoff cookies were just about perfect with it!!!
This is such a perfect autumn dip for a party or tailgate! For the full recipe, follow the link http://www.anightowlblog.com/2015/11/pumpkin-pie-cheesecake-dip.html/