Pumpkin Dip Recipe ♥
An easy-easy recipe for pumpkin dip, just cream cheese, pumpkin and spices. As dips go, unusually healthy with a high proportion of pumpkin to cream cheese and sugar. Low carb.
~recipe & photo updated 2010~
October 1, my hometown farmers market makes a magical transformation: the row of farmstands becomes a pumpkin patch playground, the perimeter lined with hay bales. Little ones play bumper tractors as the moms and grandparents look on, often recording the squeals of delight. Out front is a pile -- more of an engineering feat, really -- of many-sized pumpkins, minis to mammoths. When my Lady Dog was a puppy and teaching me to heel, the farmers market water spigot was a frequent destination. During that first October, as we approached, she would warily eye the pumpkin pile, the bulbous shapes, the alarming color, sensing I always figured, the frightening faces of the pumpkins' inner jack o' lanterns. Mustering bravery, she would bark -- furiously, wildly -- pulling at the leash to attack the vicious orange creatures. Isn't October grand?
I thought about Lady's fear of pumpkins while throwing the ingredients for this easy-easy pumpkin dip into the food processor -- wishing I'd taken the time to roast a whole pumpkin. But then, tasting the dip -- it's delicious! -- I was just as happy to use the oh-so-convenient canned pumpkin.
The recipe comes from Margie, one of my OCHER-Yaya friends, who suggests serving it with Granny Smith apples and ginger cookies. Me, I'd love it schmeared onto a bagel or a slice of my forever-favorite recipe for pumpkin bread. I even stirred a spoonful into my morning oatmeal: excellent! Unlike some pumpkin spreads I've tasted, this one really tastes like pumpkin, that's a good thing!
PUMPKIN DIP
Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 3 cups
Time to table: 10 minutes
Makes 3 cups
16 ounces canned pumpkin
8 ounces cream cheese
1 teaspoon pumpkin pie spice
Powdered sugar (or another sweetener, see NOTES) to taste
In a food processor, mix the pumpkin, cream cheese and pumpkin pie spice until smooth. Add sugar to taste until desired sweetness is reached.
ALANNA's TIPS & KITCHEN NOTES




IT's PUMPKIN PATCH TIME!
~ Pumpkin Bars ~
~ Stuffed Pumpkin with Apple & Cranberry ~
~ Whole Pumpkin Baked with Custard ~
~ more pumpkin recipes ~
~ more recipes for dips & spreads ~
from A Veggie Venture
~ Autumn Pumpkin Bread ~
~ Pumpkin Cheesecake Bars ~
~ Pumpkin Bread Pudding ~
~ more pumpkin recipes ~
from Kitchen Parade
~ Pumpkin Bars ~
~ Stuffed Pumpkin with Apple & Cranberry ~
~ Whole Pumpkin Baked with Custard ~
~ more pumpkin recipes ~
~ more recipes for dips & spreads ~
from A Veggie Venture
~ Autumn Pumpkin Bread ~
~ Pumpkin Cheesecake Bars ~
~ Pumpkin Bread Pudding ~
~ more pumpkin recipes ~
from Kitchen Parade
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© Copyright 2008
© Copyright 2008
I've been making this recipe for years (with more powdered sugar, but not orange juice), and I love to dip gingersnaps on it. The hard crispy kind you buy at the store, bot the softer homemade kind. So yummy.
ReplyDeleteI just made this very same dip this morning! I used a little bit less pumpkin because I was using leftovers from another recipe but it was delicious spread on a hot english muffin.
ReplyDeleteCan't wait to try this! Great idea :D
ReplyDeleteLooks great, I'm always looking for more pumpkin recipes.
ReplyDeleteOh wow!!
ReplyDeleteI have never heard of this recipe, and I think I will be a better person for having seen this!
I will definately be trying this soon.
I bet that takes apple wedges to a whole new dimension!
ReplyDeleteThis looks great!
ReplyDeleteI have to find a way to do it dairy-free. Maybe Tofutti cream cheese or I might try silken tofu. Thanks for the recipe!
Janelle ~ Love the idea of gingersnaps, great idea. You inspired me to try the dip with my molasses cookies, yumm!
ReplyDeleteMaris ~ So funny! This would be great on a breakfast bread, since it's not so-so sweet.
Lenora ~ Let me know how it goes!
Sara ~ Pumpkin is cheap and healthful, so the more recipes the better.
LadyLiriel ~ Ha, a better person indeed.
Sylvie ~ Fall apples + fall pumpkin = New Dimension. Yes!
Maggie ~ Ah yes, a vegan version, let me know what you come up with.
I bought all the ingredients, plus apples and I may make ginger snaps. Thank you!
ReplyDeleteI thought the picture looked familiar!
ReplyDeleteMy kids love this dip too, and enjoy it on the sun porch when they visit Grandma.
Thanks for the reminder to dip the can of pumpkin out from the back of the pantry!
Holy cow what a great recipe! I'm so making that this weekend.
ReplyDeleteThis looks awesome! Can't wait to try it!
ReplyDelete