Beat the cream cheese smooth, then blend in the pumpkin and remaining ingredients. Chill for at least 30 minutes so it firms and the flavors settle.

If the pumpkin is watery, drain it first in a fine sieve or cheesecloth for 20–30 minutes. That’s better than reaching immediately for starch.

If it still needs thickening, I’d use potato starch over tapioca here, and only a tiny amount — around 1/2 tsp, mixed in thoroughly. Tapioca can make cold dips a little gummy or stretchy.