It’s fall and that means it’s pumpkin time. Recipes featuring pumpkin are around every corner. I’ve even tried a few tasty ones myself. Here’s just another to add to the mix, a popular pumpkin dip that beckons for gingersnaps, apples or pears. This recipe has been around the block a few times and since I flock to simple, but tasty recipes, this pumpkin dip has remained a keeper in my go to list.
I don’t recall who first told me about it but it was a friend at a party. Most of my favorite appetizer recipes are discovered like that. You’re standing around at a party, dipping away (no double dipping), as the recipe is shared, scratched down on a napkin or stored away in the recesses of your mind. Thank goodness it didn’t get lost in my mind somewhere in and amongst all of the clutter.
All you need is cream cheese, pumpkin, brown sugar, ground cinnamon, ground nutmeg and ground ginger. I’ve made it with both brown sugar and confectioners/powdered sugar before but I prefer the brown sugar. Also I’ve found using a food processor (my small Cuisinart one is perfect for this and other dips – I use it all the time) to soften the cream cheese improves the texture instead of doing it by hand.
Start with the cream cheese in the food processor, pulse a few times until the cream cheese is smooth, then add in all other ingredients, except the pumpkin, and blend well. You could stop right now and it would be mighty good but we need to add something healthy. So, in a separate bowl empty the blended cream cheese mixture to the pumpkin puree and mix well.
That’s all. You’re done. Just make sure to refrigerate until served. As I said before, it’s scrumptious with gingersnaps, apples or pears.
(A little secret…I use fat free cream cheese. I don’t think anyone can tell the difference, and that helps make this dip pretty low cal and packed with fiber and beta-carotene.)
Enjoy!
Ingredients
- 8 oz. cream cheese (again, I used fat free or reduced fat – who knew?)
- 1 cup light brown sugar
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 teaspoon cinnamon
- 1 15 oz. can pumpkin puree
Instructions
- In a food processor (or in a bowl by hand) pulse the cream cheese until smooth.
- Add next 4 ingredients (light brown sugar, ground ginger, ground nutmeg, ground cinnamon) to food processor and blend well.
- Empty cream cheese mixture into a bowl, add the pumpkin puree and mix well.
- Refrigerate until served.
Mmmm looks incredible. I’ve never made pumpkin dip but have wanted to. Great recipe!
What a gorgeous dip. Never had it before. Love your pictures.
Looks fantastic!!! Looks ‘licious AND easy!!! WhoooHoooo, I think this will be my new favorite “go to” recipe!! I think I’ll be making this for the next few up coming Halloween/Harvest festivities! Thank you SO much!!!
) Happy Autumn to you!!!
YUM YUM YUM!!! I think I need to make some gingersnaps just so I can make this dip. Does it get thick, like frosting consistency when left in the fridge?
Not really. It may thicken up a tad but not like frosting. Wish we were closer ’cause I’d love to snag some of your homemade gingersnaps. ~ Amy
Its so easy!!
Great dip for apples and pears! I love fall!
This sounds delicious! I’m always looking for new dips, so I’ll definitely have to try this!
Ok, thanks for answering my question. I had thought maybe if it thickened up I’d frost some gingersnaps with it. Wouldn’t that be good??? Dipping will have to do. Miss you! I was just thinking today how nice it would be if I could run away to SF again for a few days. I’ll just keep on dreamin’…
dinner party
This looks delish. I made (and featured) a Gingersnap Dip last year that I became completely addicted to. It was/is perfect for impromptu, seasonal get togethers—and this pumpkin dip looks like it would be too. Love the color!
Yummmm…so good!
I’d like to try this but I have a question. I’ve seen a similar recipe that calls for pumpkin pie filling plus cinnamon and ginger. This one calls for pumpkin puree plus spices. Any suggestions/ideas about the two different types of pumpkin?
I always use the pumpkin puree without any spices added because I like to control the flavor. You could always try the pumpkin pie filling and add to it with more spices according to your preference. I would imagine that this recipe here on shewearsmanyhats.com has a stronger ginger flavor than the pumpkin pie filling but not sure. Hope that helps some.
~Amy J
Pumpkin dip sounds really good!
We always use ‘nilla wafers for dipping. And store bought
Ginger snaps. And I agree…brown is better than confectioners’
Suga in this recipe.
Amy, I’m making this tonight to take to the kid’s “grandparents day” tomorrow. What an awesome and easy recipe. HUGS!
I just made this and it’s delicious! I used only 1/4 cup light brown sugar and found it to be just sweet enough. I can’t imagine how sweet it would be with a full cup! I’m serving it with the Trader Joe’s Triple Ginger Cookie Thins and Trader Joe’s Bistro Biscuits at a holiday gathering this afternoon. YUM!!