1. 1. Prepare the Serving Pumpkin: Carefully cut a circle around the stem of your small decorative pumpkin, just as you would for carving a jack-o’-lantern. Use a sturdy spoon or ice cream scoop to scrape out all the seeds and stringy bits from the inside. Make sure the interior is clean and relatively dry. Set the pumpkin aside.

2. 2. Cream the Cheese: In a large mixing bowl, add the softened cream cheese. Using an electric mixer (handheld or stand mixer), beat the cream cheese on medium speed until it is light, fluffy, and completely smooth, with no lumps remaining. This usually takes about 2-3 minutes.

3. 3. Combine Wet Ingredients: Add the canned pumpkin puree and vanilla extract to the creamed cheese. Continue beating on medium speed until these ingredients are fully incorporated and the mixture is uniform in color and texture. Scrape down the sides of the bowl as needed to ensure everything is well mixed.

4. 4. Add Sweetener and Spices: Sprinkle in the powdered sugar and pumpkin pie spice. Start by mixing on low speed to avoid a cloud of powdered sugar, then increase to medium speed. Beat until the sugar is fully dissolved and the spices are evenly distributed throughout the dip, creating a fragrant and smooth consistency.

5. 5. Chill the Dip: Once the dip is thoroughly mixed, cover the bowl tightly with plastic wrap. Place it in the refrigerator to chill for at least 30 minutes. This chilling time is crucial for the dip to firm up, making it easier to scoop and enhancing its flavor and texture.

6. 6. Assemble and Serve: Once chilled, remove the dip from the refrigerator. Give it a quick stir. Spoon the creamy pumpkin cheesecake dip into your prepared hollowed-out pumpkin. Arrange your chosen dippers around the pumpkin on a serving platter. Serve immediately and enjoy!