Prep the ricotta: If your ricotta looks wet, line a sieve with cheesecloth or a coffee filter and drain it for 15–30 minutes. Drier ricotta makes a creamier dip.

Beat the base: In a large bowl, beat the softened cream cheese with a hand mixer for 30–60 seconds until smooth. Add the drained ricotta and beat again until well combined and fluffy.

Add pumpkin and flavor: Mix in the pumpkin purée, powdered sweetener, vanilla, pumpkin pie spice, cinnamon (if using), and a pinch of salt. Beat until smooth and uniform, scraping down the bowl as needed.

Whip the cream: In a separate cold bowl, whip the heavy cream to soft-medium peaks. Don’t go too stiff or the texture can feel grainy later.

Fold it in: Gently fold the whipped cream into the pumpkin-ricotta mixture in two additions. Use a spatula and light strokes to keep it airy.

Add chocolate: Fold in the sugar-free chocolate chips or chopped chocolate. Taste and adjust sweetness or spice to your preference.

Chill: Cover and refrigerate for at least 1 hour. Chilling sets the flavors and thickens the texture.

Garnish and serve: Sprinkle with extra chocolate, a dusting of cinnamon, or crushed pecans. Serve with keto dippers: almond-flour cookies, cinnamon-rubbed tortilla-style keto chips, or crisp chaffles cut into strips.