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
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
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. 🙂
This sounds awesome, my pumpkin loving husband will LOVE it!
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. 🙂
This looks great and I love the little festive dip spreader!
This pumpkin dip sounds so good!
Thank you for the recipe, I made it for our game night and it was hit.
Good stuff! This is awesome on bagels and now that I think about it I bet it would taste wonderful as a filling.
~ingrid
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.
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.
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 😀