Pumpkin Dip Recipe
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It’s fall and that means it’s pumpkin time! This popular and super easy Pumpkin Dip beckons for gingersnaps, apples or pears. Since I flock to simple, yet tasty recipes, this Pumpkin Dip has remained a keeper in my go to list year after year.
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. Usually it happens 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 this Pumpkin Dip recipe didn’t get lost in my mind somewhere in and amongst all of the clutter.
The ingredients are simple: 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, and blends it all to a smooth consistency. Of course, you can make this by hand too. Just be sure to mix and mix and mix until everything is combined well.
If you’re using a food processor to mix, begin with the cream cheese in the processor, pulse a few times until 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—pumpkin! Transfer the blended cream cheese mixture into a separate bowl, add 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.)
- 8 oz. cream cheese (I use fat free or reduced fat)
- 1 cup light brown sugar
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 teaspoon cinnamon
- 15 oz. canned pumpkin puree
- 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.
- Transfer cream cheese mixture into a bowl, add the pumpkin puree and mix well.
- Refrigerate covered until ready to serve.