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5 from 1 vote

Pumpkin Spice Whipped Ricotta

This pumpkin spice whipped ricotta makes a great snack, appetizer or breakfast spread on toast.
Course Breakfast
Cuisine American
Keyword pumpkin spice breakfast recipe, pumpkin spice dip
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 53kcal
Author The Seasoned Mom


  • 1 15-ounce container part-skim ricotta
  • 2 teaspoons pumpkin pie spice
  • ¼ cup canned pumpkin puree unsweetened –NOT the canned pumpkin pie filling
  • 1 tablespoon maple syrup plus extra for serving
  • ¼ teaspoon salt
  • For serving: graham crackers shortbread cookies, gingersnap cookies, apples, pears


  • Combine all ingredients in a food processor. Puree for a few seconds until smooth.
  • Transfer to a serving bowl and swirl the top with the back of a spoon. Drizzle with additional maple syrup and serve.


Calories: 53kcal | Carbohydrates: 6g | Protein: 4g | Cholesterol: 8mg | Sodium: 129mg | Potassium: 21mg | Sugar: 3g | Vitamin A: 1190IU | Vitamin C: 0.4mg | Calcium: 93mg | Iron: 0.2mg