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Easy No-Bake Pumpkin Cheesecake Dip

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1½ cups 360 ml cold heavy cream
  • ½ cup 60 g powdered sugar
  • 8 oz 226 g full-fat brick-style cream cheese, softened
  • ½ cup 113 g plain pumpkin purée
  • ¼ cup 60 ml pure maple syrup
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Optional: 2 Tbsp 30 ml caramel sauce
  • Optional: 2 Tbsp chopped candied pecans

Method
 

  1. Beat cold heavy cream and powdered sugar in a stand mixer with the whisk attachment until stiff peaks form, about 2–3 minutes. Transfer to another bowl and refrigerate.
  2. Beat softened cream cheese, pumpkin purée, maple syrup, vanilla, cinnamon, and nutmeg until smooth, about 3 minutes. Scrape down the bowl as needed.
  3. Gently fold the whipped cream into the pumpkin mixture with a rubber spatula until evenly combined and fluffy.
  4. Transfer to a serving bowl. Garnish with caramel sauce and candied pecans if desired.
  5. Serve immediately, or cover and refrigerate until serving.