If you haven’t realized it by now, I’m pretty much a self-proclaimed pumpkin addict. From Mini Pumpkin Pies and Pumpkin Roll to today’s recipe for Pumpkin Dip – I’m slightly obsessed. Judging by comments on the MBA Facebook page, people either love or hate this festive squash.
I had pumpkin dip years ago, but it fell off my pumpkin radar until a couple of weeks ago when someone tempted me with this delicious concoction again and the memories came flooding back. Although, I will confess, being 30 weeks pregnant, I’m pretty much tempted by anything and everything that happens to be edible these days.
Pumpkin Dip comes together in a snap with minimal prep work. It’s perfect for a fall potluck, your Thanksgiving dessert table, or you can totally nosh on it for a midday snack – which is definitely my preferred method of consumption at the moment.
Pumpkin dip pairs perfectly graham crackers, molasses and gingersnap cookies and apple slices. You can totally be a rock star and make homemade cookies, but I chose to pull the pregnancy card and take a little help from the grocery store! Either way, your family and friends will keep coming back for more.
Where do you fall on pumpkin?
Pumpkin DipNovember 18th, 2013
Yield: 16 servings
Prep Time: 10 minutes plus chill time
1 8-ounce package cream cheese, room temperature
2 cups confectioners' sugar, sifted
1 15-ounce can pure pumpkin puree
1 teaspoon pure vanilla extract
1 tablespoon homemade pumpkin pie spice
1. In the bowl of a stand mixer, fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese on medium-high speed until smooth and creamy; about 3 minutes. Turn the mixer to low speed and gradually add confectioners' sugar. Once the confectioners' sugar is thoroughly combined, turn the mixer up to medium-high speed and continue mixing for another 2 minutes.
2. Reduce mixer speed and add in canned pumpkin, vanilla, and pumpkin pie spice. Mix until thoroughly combined. Cover and chill for at least 3 hours. Serve with graham crackers, assorted cookies and apple slices.
- Pumpkin dip will keep within the refrigerator for up to 3 days.
- If you care for a little more spice, simply increase the amount of pumpkin pie spice to suite your taste.