Summer is over, the kiddos are back in school, and the temps are starting to drop… and that means our Fall tennis leagues are in full swing!
Even though I’ve been playing league tennis for over a two decades, I often struggle to think of special holiday treats for home matches. Store bought stuff is boring (and sometimes a bit bland or stale). And some recipes I’ve seen are more complicated than I prefer, or take a lot of time to make. Sigh. If only I were a chef, lol.
A while ago, I was at an away match during the Halloween season, and I sampled this dip for the first time. This Pumpkin Pie Cheesecake dip is tasty Halloween in your mouth! It’s loaded with Fall flavor and plenty of tasty carbs that’ll power you through your match!
Serve it up with graham crackers, nilla wafers, or whatever your favorite cookie may be. Enjoy!
Creamy Pumpkin Cheesecake Dip
Ingredients
- 3/4 cup pumpkin pie spice creamer
- 1 3.4 oz box pumpkin spice instant pudding
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 2 cups whipped topping thawed
- Graham cracker crumbs for garnish
Instructions
- In a bowl, whisk together the pumpkin pie spice creamer with pumpkin spice instant pudding. Set aside for about 5 minutes.
- In a mixing bowl, beat together the softened cream cheese and sugar.
- Add in pudding to cream cheese mixture and beat.
- Once well combined, fold in the 2 cups of thawed whipped topping and refrigerate.
- When ready to serve, fill bowl with Pumpkin Pie Cheesecake Dip and top with graham cracker crumbs.
