Pumpkin Dip

Joyce Lowery


This dip is really good during the fall of the year


★★★★★ 1 vote

20 Min
30 Min
No-Cook or Other


  • 15 oz
    canned pumpkin
  • 1/2 tsp
    ground ginger
  • 16 oz
    cream cheese, softened
  • 1 tsp
    ground cinnamon
  • 1 c
    powdered sugar, sifted
  • 8 oz
    marshmallow creme topping

How to Make Pumpkin Dip


  1. Beat cream cheese and marshmallow creme in a large bowl until smooth.
  2. Beat in the powdered sugar, ginger, and cinnamon.
  3. Fold in the canned pumpkin.
  4. Cover and chill in refrigerator until serving time.
  5. Serve with gingersnap cookies.

Printable Recipe Card

About Pumpkin Dip

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Southern

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