Pumpkin Pie Dip: Naughty and Nice

Whichever direction you decide to go, naughty or nice, this pumpkin pie dip is an absolute hit! And it’s so simple to make! 

 

This is gooooood stuff. I promised you something delicious that you could making with your homemade pumpkin pie spice, and here it is!

I made two versions of this pumpkin pie dip: Naughty and Nice. Or you could call them amazing and amazing. I can’t even choose a favorite, I really like how they both turned out. I made the first one. And then added dark rum. Dark rum makes everything better: popcorn, caramel, and bad days.

If you don’t like dark rum, or don’t want to include alcohol (there isn’t much in it but it isn’t cooked out in this recipe), you’ll still love the “nice” version. In fact, I think I might prefer that version. I really can’t decide. I better go give them another taste….

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*licks fingers*

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Yup. Both amazing. Can’t decide.

Here are some dipping suggestions:

  • sliced apples
  • graham crackers or graham cracker sticks
  • animal crackers
  • gingersnap cookies
  • fingers
  • large spoons
Make this pumpkin pie dip for your fall parties! Better yet, make it right now. Then you don’t have to share.

Pumpkin Pie Dip: Naughty and Nice

Whichever direction you decide to go, naughty or nice, this pumpkin pie dip is an absolute hit! And it’s so simple to make! Recipe on RachelCooks.com!

Did you make this recipe?   Leave a review »

Ingredients:

  • 8 ounce block of cream cheese, softened (I used reduced fat)
  • 1 cup pumpkin purée (canned)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  • 2 tablespoons dark rum (optional for “naughty” version)

Directions:

  1. Using an electric mixer, blend together cream cheese, pumpkin, pumpkin pie spice, rum (optional) and vanilla until smooth.
  2. One cup at a time, add in powdered sugar and blend until smooth, scraping down sides of the bowl with a rubber scraper.
  3. Store in refrigerator and serve with animal crackers, graham crackers, gingersnaps or sliced apples. I garnished mine with a little extra pumpkin pie spice, which is optional.
All images and text ©Rachel Cooks.

Verdict: A little too good. I’m sure I could eat this off a spoon. The “nice” version tastes just like pumpkin pie, and the “naughty” version? Well, you can definitely taste the rum–and that is a good thing. Dark rum always brings back fond memories of our Jamaican honeymoon.
Husband’s take: “Good is an understatement.”
Changes I would make: Double, triple, quadruple batch?
Difficulty: Easy!

Whichever direction you decide to go, naughty or nice, this pumpkin pie dip is an absolute hit! And it's so simple to make! Recipe on RachelCooks.com!