Ingredients:

  • 8 oz full-fat cream cheese, softened to room temperature
  • 1/2 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin puree
  • 1 tbsp pumpkin pie spice
  • 1/4 tsp salt
  • 2 tbsp instant vanilla or pumpkin pudding mix
  • 1 cup Cool Whip or stabilized whipped cream, thawed

Instructions:

  1. Using an electric mixer on medium-high speed, beat the softened cream cheese and sifted powdered sugar together until the mixture is completely smooth and pale. Mix in the vanilla extract until fully incorporated.
  2. Reduce the mixer speed to medium. Add the pumpkin puree, pumpkin pie spice, salt, and pudding mix. Beat until the color is a uniform, deep orange and no streaks of white cream cheese remain.
  3. Using a rubber spatula, gently fold in the Cool Whip using a figure-eight motion. Stop the moment the mixture is uniform to avoid deflating the air.
  4. Refrigerate for 30 minutes before serving to ensure stability.