Ingredients:

  • ounces cream cheese, softened
  • (15-ounce) can pumpkin purée (not pie filling)
  • cup powdered sugar, sifted
  • /4 cup brown sugar, packed
  • /2 cup heavy whipping cream, cold
  • teaspoon vanilla extract
  • teaspoon ground cinnamon
  • /2 teaspoon ground ginger
  • /4 teaspoon ground nutmeg
  • Pinch of salt
  • /4 cup toasted pecans or walnuts (for garnish)
  • Caramel sauce (for garnish)

Instructions:

  1. Ensure the cream cheese is fully softened to room temperature.
  2. In the mixing bowl, beat the softened cream cheese until it is completely smooth and fluffy (about 1-2 minutes). Scrape down the sides.
  3. Gradually add the sifted powdered sugar and packed brown sugar to the cream cheese. Beat until just combined and smooth, ensuring no lumps remain.
  4. Add the pumpkin purée, vanilla extract, salt, and all the ground spices (cinnamon, ginger, nutmeg). Mix on low speed until homogenous.
  5. In a separate, clean bowl, whip the cold heavy cream until medium-stiff peaks form.
  6. Gently fold the whipped cream into the pumpkin mixture using a rubber spatula in two additions. Use a gentle cutting motion to maintain the airiness.
  7. Cover the dip and refrigerate for at least 30 minutes to allow the flavours to meld and the dip to firm up slightly.
  8. Transfer the chilled Velvet Pumpkin Spice Dip to your desired serving bowl. Garnish generously with toasted nuts and a swirl of caramel sauce before serving alongside dippers like graham crackers or apple slices.