With a handheld mixer and large bowl, beat the cream cheese with the powdered sugar until smooth.
8 Ounces Package Neufchatel Cream Cheese*, 3/4 Cup Powdered Sugar
Mix in the pumpkin puree and pie spice.
1 Cup Pumpkin Puree, 1 Tablespoon Pumpkin Pie Spice
Beat in the cool whip until mixed thoroughly and the beaters leave ripples in the dip.
8 Ounce Tub Cool Whip
Optional: Top with a sprinkle of cinnamon or pumpkin pie spice.
Serve with apples, pretzels, vanilla wafers or your favorite dippers.
Notes
*If you don’t have cream cheese where you live or you’ve run out, you may be able to substitute mascarpone for a similar flavor and texture.Store covered, in the refrigerator for up to 4 days.