Pumpkin Dip Recipe

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.

• Stir in the remaining ingredients.

• Taste and adjust the sugar, if necessary. Chill.

• 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.

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