Oct 13 2009

Pumpkin Dip

Posted in Condiments (Dressings, Sauces, Dips, etc), Pumpkin

Pumpkin Dip

This is the first recipe I made out of my homemade pumpkin puree. We had our 5th annual BYOP (Bring Your Own Pumpkin) party this weekend and this was a dish I served. Since I was making quite a few other things, this was a nice quick recipe to throw together. The original recipe suggests to serve with apple slices or delicate gingersnaps, which are both great ideas. I ended up serving ‘Nilla Wafers and graham crackers sticks (you’ll see they’re in Scooby Doo dog bone shapes!) Don’t skip out on the maple syrup as I almost did, as I realized it really added to the sweetness. My only change for next time, is that I’ll halve the recipe as it made a little too much for our crowd.

Pumpkin Dip

Printable Recipe

12 ounces cream cheese, softened
1 cup brown sugar
1 cup pumpkin puree
4 teaspoons maple syrup
1 teaspoon ground cinnamon

Beat together cream cheese and brown sugar until well blended. Add pumpkin, syrup and cinnamon; beat until smooth. Keep refrigerated and serve with apples, gingersnaps, ‘nilla wafers, and graham crackers.

Source: Adapted from Western Michigan’s Food for Thought Magazine, Oct/Nov 2009 Issue

Posted in Condiments (Dressings, Sauces, Dips, etc), Pumpkin

12 comments

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amy colemanOctober 13, 2009 - 10:46 PM

i have a question. Instead of using pumpkin puree, can I just use canned pumpkin? Is this the same thing? I want to make it for Growth Group next week. Thanks. Also, do you have any good pumpkin muffin recipes? Thanks!

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Pennies on a Platter Reply:
October 14th, 2009 at 2:54 PM

Hi Amy! Yes, you can use canned pumpkin. Your dip may come out a little bit thicker than mine (which will be just fine and as tasty). This is because I didn’t strain my puree to make it more of a canned consistency.

I haven’t made pumpkin muffins…yet. But, I have my eye on this recipe.

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CarrieOctober 14, 2009 - 6:33 AM

This sounds awesome, my pumpkin loving husband will LOVE it!

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AmandaOctober 14, 2009 - 8:04 AM

Love the new look!

And I love that you’ve given me a non-baked option for that leftover half can of pumpkin puree in my fridge.

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JessicaOctober 14, 2009 - 3:12 PM

This looks great and I love the little festive dip spreader!

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KevinOctober 17, 2009 - 1:02 PM

This pumpkin dip sounds so good!

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CarrieOctober 18, 2009 - 7:04 PM

Thank you for the recipe, I made it for our game night and it was hit.

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ingridOctober 22, 2009 - 8:22 PM

Good stuff! This is awesome on bagels and now that I think about it I bet it would taste wonderful as a filling.
~ingrid

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susanNovember 14, 2009 - 5:42 PM

I just made this leaving out all the sugar (only used about 1.5 tblsp maple syrup) and it was excellent. Very good on graham crackers and gala apples.

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CrystallineTulipNovember 25, 2009 - 9:36 PM

I just made this dip and it is incredible! I made it with Splenda brown sugar blend and I used 16 oz. of cream cheese to cut the sweetness. I also used apple pie spice, rather than just cinnamon. I’m going to be taking this with me to my family’s thanksgiving get-together tomorrow and I’ll be serving it with Cinnamon Cookies II (from the All Recipes website: http://allrecipes.com/Recipe/Cinnamon-Cookies-II/Detail.aspx). Yummy! Thanks.

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MYmomma5October 11, 2011 - 4:52 PM

I divided the recipe in half to just make a small batch for my first try (1/2c pumpkin, 6oz cream cheese, 1/2c brwn sugar, 2tsp syrup & 1/2tsp cinnamon). I loved it, but felt like it was too much cream cheese and not enough pumpkin flavor so I added and extra 1/2 cup of pumpkin and loved it more! I served it to my children on graham crackers (that’s what I had at home already) and they loved it too