Pumpkin Dip

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Pumpkin Dip

This is the first recipe I made out of my homemade pumpkin puree.  We had our 5th annual BYOP (Bring Your Own Pumpkin) party this weekend and this was a dish I served.  Since I was making quite a few other things, this was a nice quick recipe to throw together.  The original recipe suggests to serve with apple slices or delicate gingersnaps, which are both great ideas.  I ended up serving ‘Nilla Wafers and graham crackers sticks (you’ll see they’re in Scooby Doo dog bone shapes!) Don’t skip out on the maple syrup as I almost did, as I realized it really added to the sweetness.  My only change for next time, is that I’ll halve the recipe as it made a little too much for our crowd.

Pumpkin Dip

Printable Recipe

12 ounces cream cheese, softened
1 cup brown sugar
1 cup pumpkin puree
4 teaspoons maple syrup
1 teaspoon ground cinnamon

Beat together cream cheese and brown sugar until well blended. Add pumpkin, syrup and cinnamon; beat until smooth.  Keep refrigerated and serve with apples, gingersnaps, ‘nilla wafers, and graham crackers.

Source: Adapted from Western Michigan’s Food for Thought Magazine, Oct/Nov 2009 Issue

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  1. amy coleman says:

    i have a question. Instead of using pumpkin puree, can I just use canned pumpkin? Is this the same thing? I want to make it for Growth Group next week. Thanks. Also, do you have any good pumpkin muffin recipes? Thanks!

    • Hi Amy! Yes, you can use canned pumpkin. Your dip may come out a little bit thicker than mine (which will be just fine and as tasty). This is because I didn’t strain my puree to make it more of a canned consistency.

      I haven’t made pumpkin muffins…yet. But, I have my eye on this recipe. 🙂

  2. This sounds awesome, my pumpkin loving husband will LOVE it!

  3. Love the new look!

    And I love that you’ve given me a non-baked option for that leftover half can of pumpkin puree in my fridge. 🙂

  4. This looks great and I love the little festive dip spreader!

  5. This pumpkin dip sounds so good!

  6. Thank you for the recipe, I made it for our game night and it was hit.

  7. Good stuff! This is awesome on bagels and now that I think about it I bet it would taste wonderful as a filling.

  8. I just made this leaving out all the sugar (only used about 1.5 tblsp maple syrup) and it was excellent. Very good on graham crackers and gala apples.

  9. I just made this dip and it is incredible! I made it with Splenda brown sugar blend and I used 16 oz. of cream cheese to cut the sweetness. I also used apple pie spice, rather than just cinnamon. I’m going to be taking this with me to my family’s thanksgiving get-together tomorrow and I’ll be serving it with Cinnamon Cookies II (from the All Recipes website: http://allrecipes.com/Recipe/Cinnamon-Cookies-II/Detail.aspx). Yummy! Thanks.

  10. I divided the recipe in half to just make a small batch for my first try (1/2c pumpkin, 6oz cream cheese, 1/2c brwn sugar, 2tsp syrup & 1/2tsp cinnamon). I loved it, but felt like it was too much cream cheese and not enough pumpkin flavor so I added and extra 1/2 cup of pumpkin and loved it more! I served it to my children on graham crackers (that’s what I had at home already) and they loved it too 😀

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