Description
A warm, creamy pumpkin pie–flavored dessert dip made in the slow cooker with pumpkin puree, cream cheese, sugar, and cozy spices. Perfect for serving with cookies, graham crackers, or fresh fruit at fall gatherings.
Ingredients
- 1 can (15 oz) pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup brown sugar
- 1/4 cup powdered sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1 tsp vanilla extract
- 1/2 cup heavy cream or evaporated milk
Instructions
In a mixing bowl, combine pumpkin puree, cream cheese, brown sugar, powdered sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Mix until smooth.
- Transfer to a slow cooker and stir in heavy cream or evaporated milk.
- Cover and cook on low for 2–3 hours, stirring occasionally, until heated through and creamy.
- Switch to the ‘warm’ setting for serving.
- Serve with graham crackers, vanilla wafers, pretzels, or sliced apples.
Notes
- Use pumpkin pie spice (about 1 1/2 tsp) instead of individual spices for convenience.
- Make it dairy-free by substituting vegan cream cheese and coconut cream.
- Stir in mini chocolate chips or top with whipped cream for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 2–3 hours (low)
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 160
- Sugar: 15g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg
