Looking for a super-yummy snack with that delicious pumpkin spice flavor that goes so well with autumn? If so, this pumpkin dip is a must-try.
The days are turning cooler here, the leaves are changing color, fresh apples are in season, and it seems everyone is advertising things pumpkin-spice-flavored. If I had unlimited time, money, and capacity to metabolize calories, I could happily spend my days at Starbucks sipping one Pumpkin Spice Latte after another. Since none of those conditions is true in my daily life, the girls and I enjoy Super-Yummy Pumpkin Dip instead.
My mama first came across this recipe at a friend’s house years ago, during a fall dinner party. It was served as a pre-meal seasonal hors d’oeuvre, in a bowl made from a small hollowed-out pumpkin, and was as festive as it was delicious.
I’ve adapted the recipe over the years to make it less sugary-sweet (and hence less caloric), but it’s still every bit as yummy, and no doubt a lot healthier than sipping flavored coffees all day.
Even better, my kids love it, too. They’re fond enough of apples that they are happy to eat sliced apples raw (as I am). But if your kid is not a huge fan of vegetables, you can use this dip plus ginger snaps as a sneaky vehicle to get a little vegetable and dairy matter into them.
It also works well with celery sticks. And if you’re looking for a filling snack and want something healthy but crave something sweet, eating an apple or some celery plus this dip should fit the bill.
Best of all, it’s nut free. Maybe your school (like those around here) bans all nut products; maybe your kid is the one with the nut allergy. Either way, this makes a satisfying peanut-free dunking option for apple slices or celery sticks in their lunch box. Ditto for if your kiddo has the nut allergy.
Super-Yummy Pumpkin Dip
, this yummy dip takes only minutes to make.Prep time: Approx. 10 minutes / Yield: Approx. 3.5 cups
The basic idea:
- One 15-oz can (approximately 2 cups) puréed pumpkin
- One block (8 oz.) cream cheese
- 1 1/2 cups powdered sugar
- 2 t. cinnamon
- 1 t. ginger
- 1 t. pumpkin pie spice
In a medium bowl, using a ✅hand mixer
Mix it up:
- Instead of straight powdered sugar, I tend to make this with 3/4 cup each powdered sugar and ✅Splenda for Baking
- Likewise, you can also cut calories and fat by substituting neufchatel (“light” cream cheese) for the block of regular cream cheese in the recipe.
- As noted above, you can also serve this as a dip for celery sticks, or as a spread on toast or crackers.
- If you want to make this a festive appetizer for company, hollow out a pumpkin approximately 6 inches in diameter to use as a serving bowl.
- You can substitute cooked butternut squash, fresh-cooked pumpkin, or other cooked orange squash for the canned pumpkin, if you like. Just be prepared for the fact that the dip might not be the same pretty orange color when you’re done, depending on the color of the cooked squash you’re using – which may make it a less appetizing option for serving to guests or to finicky kiddos.
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Looks awesome! I appreciate the calorie-friendly alternatives. A definite will-try recipe.
It is soooo yummy! 🙂
Yum! Very seasonal.
And SO tasty!
Yum! Love anything with pumpkin. I’ll give it a whirl.
Just be careful: it’s highly addictive…
Omg this is happening ASAP!
Enjoy it! SO tasty!!!
This does sound yummy. I’ll need to pin it for a fall snack. I just can’t bring myself to do pumpkin anything in the summer, but in the fall it’s just perfect!
I totally agree, on both counts! Any day now this heat will break and we will miss it, right? 🙂
This sounds so yummy – it’s almost pumpkin season again!
It is soooo good – best way to eat raw apples, IMHO! 🙂
Are we really nearing pumpkin food season? We ARE!
…which means it’s also Pumpkin Spice Latte season – warning, waistline! 🙂
We featured your recipe in our Thanksgiving post! Feel free to share and comment 🙂 Thanks for the recipe! https://www.raisinghumanbeans.com/2017/11/06/thankful-for-thanksgiving-recipes-crafts-and-more/
Aww, thanks for the ping-back, Sarah! 🙂
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I have not tried a pumpkin dip before but your recipe looks absolutely delicious! I definitely need to make this! Thanks for sharing!
You are more than welcome – it’s sooo tasty! Enjoy!
The pumpkin dip sounds great. Pumpkin as many benefits for skin , digestive system etc. Will try this after all a new way to feed pumpkin to kids. thanks for sharing
You’re welcome! – I hope your kids like it as much as mine do! 🙂
Wow this pumpkin dip looks so tasty. I will surely try this on weekend. Thanks
You’re welcome – it IS tasty! 🙂 Enjoy!
I love all things pumpkin so I can’t wait to try this!!!
In that case, you’re welcome, and enjoy! 🙂
Ooh yummy! Sounds like a good dip to try for the fall coming up. I like your suggestions for eating it with celery or cookies.
It really is! Do try it with other things, too, and let us know if you find other good combos! It’s not as good with carrots, for example (that’s one we’ve tried), but I suspect it would be good with rice cakes, pretzels, etc. 🙂
I’m usually not a huge pumpking fan, but I’ve never tried it in a dip… Maybe I will give it another shot!
You really can’t taste the pumpkin on its own – it’s more the combination of spices that stands out. Do give it a try, and I hope you like it! 🙂
I love pumpkin, so this dip looks really tasty. Looks like a great appetizer for fall parties and get togethers.
I’ll warn you right now, it’s surprisingly addictive 🙂 – do let us know how it goes, if you try it! 🙂
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