You could call the Pumpkin Dip recipe a seasonal recipe, but any season will do. Like any self-respecting pumpkin recipe, it embraces cream cheese, cinnamon, ginger, and nutmeg. Dip it or spread it. |
Pumpkin Dip
1 (8-ounce) package cream cheese, softened
1 (1-pound) can pumpkin puree or 2 cups fresh
1 cup brown sugar or confectioner’s sugar (or more to taste)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 tablespoon orange or lemon zest
Cream the cream cheese and pumpkin together in a large bowl. Add the sugar. Stir in the cinnamon, ginger, nutmeg, and zest. Taste and adjust the sugar, if necessary. Chill.
Presentation Idea: Serve in (what else?) a small hollowed-out pumpkin, if desired.
Serve with your choices of:
- Apple wedges, banana rounds, cherries, or other fruit
- Sugar cookies, vanilla wafers, ginger snaps
- Crackers, toast points
Or serve as a spread on:
- Crackers, toast points, mini-bagels, gingerbread, graham crackers or pound cake.
- Spread on/between slices of crustless white or brown bread and cut into quarters, tea sandwich style, or into cookie cutter shapes.
Related Links:
Pumpkin Pinwheels
More dips as good as the Pumpkin Dip recipe
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