Pumpkin dip has to be the most amazing, delectable and evil thing I have ever encountered. I first tried it about 2 years ago at my friend Amanda’s Halloween party, and it’s been true love ever since. It tastes like pumpkin pie filling, and you can eat it on gingersnaps, or graham wafers. I can eat this with a spoon. I would eat it in my room. I will eat it here or there, Sam, I will eat it anywhere!
Now that I have totally bastardized Dr Suess, on to the recipe!
It’s as easy 1,2,3!
Try it, try it, and you’ll see!
Ok, someone whack me one and stop the rhyming. Please.
1 package of cream cheese, light works great
1 cup of pumpkin
1/2 cup and 2 tbsp brown sugar
1 tbsp maple syrup
1/2 tsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
Put all your ingredients in a bowl.
Puree them together, I used a hand blender for this part, and mixed it until it was creamy. Now here is where you can customize it to your own liking, the reason my measurement of brown sugar was odd, with the extra 2 tablespoons is that I wanted it slightly sweeter. Half a cup is a starting point. Add sugar until it’s what you like. You can also add another tablespoon of maple syrup as well. I wanted mine tangy, tasting more like cream cheese than actual pie filling, and this is what this recipe delivers. Sweeten it up if you want it so.
Serve with spicy cookies or graham wafers, for kids Teddy Grahams are always a hit and the perfect size for little hands. I went straight for the ginger cookies and didn’t look back.