Whipped Pumpkin Ricotta Dip

5 from 1 vote

This quick and easy whipped pumpkin spice ricotta dip is a delicious, healthy treat that's perfect any time of year -- but especially in the Fall! Five minutes and five ingredients is all you need to make this yummy, protein-packed pumpkin ricotta dip!

Course Breakfast

Cuisine American

Keyword pumpkin spice breakfast recipe, pumpkin spice dip, whipped pumpkin ricotta

Prep Time 5

Total Time 5

Servings servings

Calories 53kcal

Author The Seasoned Mom

Ingredients

1 15-ounce container part-skim ricotta
2 teaspoons pumpkin pie spice
¼ cup unsweetened canned pumpkin puree
1 tablespoon maple syrup plus extra for serving
¼ teaspoon salt
For serving: graham crackers, shortbread cookies, gingersnap cookies, apples, pears

Instructions

Combine all ingredients in a food processor. Puree for a few seconds until smooth.
1 15-ounce container part-skim ricotta, 2 teaspoons pumpkin pie spice, ¼ cup unsweetened canned pumpkin puree, 1 tablespoon maple syrup, ¼ teaspoon salt
Transfer to a serving bowl and swirl the top with the back of a spoon. Drizzle with additional maple syrup and serve.

Notes

Serve with: apple slices, graham crackers, gingersnap or snickerdoodle cookies, nilla wafers, cinnamon sugar-coated pie crust chips, pretzels or pretzel chips, toasted bread or crostini
I use part-skim ricotta cheese, but you could use whole milk ricotta – it will have a thicker, creamier texture and be a bit richer.
Instead of maple syrup, you can use vanilla extract or brown sugar to sweeten the pumpkin ricotta.
Garnish the pumpkin ricotta dip with mini chocolate chips, cookie crumbs, a drizzle of caramel, a dusting of pumpkin spice, or a pinch of kosher salt.
If you’re feeling really ambitious, you can make your own pumpkin purée from roasted pumpkin, but I like to stick to store-bought for ease.
Leftover whipped pumpkin ricotta dip should be stored in an airtight container in the fridge for up to 5 days.

Nutrition