Appetizers, Snacks & Side Dishes/ Recipes

Pumpkin Dip

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.ย  It tastes like pumpkin pie filling, and you can eat it on gingersnaps, or graham wafers.ย  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!

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Ok, someone whack me one and stop the rhyming. Please.

Pumpkin dip made with cream cheese, canned pumpkin and spices! You won't be able to stop eating it! Recipe from @kitchenmagpie #pumpkin #recipe

It is far too good for me to be trusted around it. Do not leave me in the room alone with this pumpkin dip and cookies of any sort.

But wait. Will there be gingersnaps in the room as well?

Guaranteed that I will never share this pumpkin dip with you. ย Most recipes tell you to dip graham crackers into the pumpkin dip, but I tried it with gingersnaps and I swear I ate the entire dip for dinner.

Pumpkin dip made with cream cheese, canned pumpkin and spices! You won't be able to stop eating it! Recipe from @kitchenmagpie #pumpkin #recipe

Pumpkin dip is a classic that you simply must eat this time of year. Take one for the team. Make it. And eat it for dinner!

Happy dipping!

Love,

Karlynn

Pumpkin dip made with cream cheese, canned pumpkin and spices! You won't be able to stop eating it! Recipe from @kitchenmagpie #pumpkin #recipe

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Pumpkin Dip
Prep Time
5 mins
Total Time
5 mins
 
Pumpkin dip made with cream cheese, canned pumpkin and spices! You won't be able to stop eating it!
Course: desserts
Cuisine: dip
Servings: 4 servings
Calories: 320 kcal
Author: Karlynn Johnston
Ingredients
  • 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
Instructions
  1. Put all your ingredients in a bowl.
  2. 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.

  3. 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.

Nutrition Facts
Pumpkin Dip
Amount Per Serving
Calories 320 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 10g 50%
Cholesterol 62mg 21%
Sodium 190mg 8%
Potassium 224mg 6%
Total Carbohydrates 34g 11%
Sugars 32g
Protein 3g 6%
Vitamin A 64.6%
Vitamin C 3.2%
Calcium 9.3%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.

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1 Comment

  • Reply
    Ross Bellwood
    August 2, 2016 at 3:04 pm

    HaHa, cute poem!

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