Toward the end of my ranting and raving about my weekend, I slipped in a casual reference to the pumpkin dip I brought to our tailgate. Accompanying a tub of gingersnaps, it was a fantastic dessert-like addition to the beer, omelets, burgers, and did I mention beer?
I initially found this recipe over at Janet’s neck of the woods, but I was pretty sure that the original formula would make about a half gallon of dip, so I never used it. I mean, I did not anticipate having 4 cups of confectioner’s sugar lying around and I sure as heck wasn’t going to go out and buy that much. Anyway, I tried out a new recipe for pumpkin cookies* and ended up with half a can of pumpkin afterward, so I quartered the dip recipe and was quite pleased with the result. If you don’t feel like doing the math, it goes something like what’s below, per Brie’s request.
I love anything with pumpkin in it and I’m so happy to have this little number in the repertoire. It’s just the thing if you need to whip up something to bring to a fall shindig or hayride over the weekend. Or, you know, if you want to eat a lot of gingersnaps.
Pumpkin Dip (Quartered)
Yields about 2 cups
Ingredients:
- 1 cup confectioner’s sugar
- 4 ounces cream cheese (half of a brick), softened
- 8 ounces (or 1 cup) solid-pack pumpkin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- Gingersnaps or apples
Directions:
- Combine the confectioner’s sugar and cream cheese with a hand mixer until well-mixed and fluffy.
- Mix in pumpkin, cinnamon, and ginger until fully incorporated.
- Taste to make sure the sugar/spice ratio is to your liking; adjust accordingly.
- Store in an airtight container in the refrigerator.
- Serve with gingersnaps or apple slices.
- – - – -
* I highly recommend these cookies, but the next time I make them (because I definitely will), I’ll probably only use 1 cup of butterscotch chips. Also, I managed to get 4 dozen cookies out of the recipe and I really liked them small.
7 comments
I am going to try that recipe this weekend. Thanks! I suck at baking, but I’m willing to try harder for recipes involving pumpkins. I actually made some very good pumpkin pie cupcakes last year; I’m going to try them again too.
Let me know if you ever want some easy-schmeasy fake-out baking recipes, okay? I think the keys to baking are to read the recipe ahead of time, resist the urge to substitute, and know your limits. I like it because it’s like chemistry, which pretty much uses the same principles.
As I type this I am sipping a Pumpkin Spice Iced Coffee. YUM. All things pumpkin are loved around here!
Hooray! I have an urge to learn how to make pumpkin ravioli, but it sounds very intimidating to me. But maybe I can use wonton wrappers instead of dealing with pasta…
Oooh! I’m excited to try this. Love pumpkin, and what’s not to love about pumpkin+cream cheese. That’s what I thought.
)
xox
That’s exactly what I was thinking. It’s like pie-less pumpkin pie.
SO delicious seeming… if I ever get out from my prison of grad school applications, this is a must try.
Ooh, I wish we could come bail you out! It is very delicious, indeed.
Oooh, yum! We’re having a Halloween potluck at my office, and I think this may be just the recipe I need. Thanks!
This would be perfect! If you use apple slices, it’s more like an appetizer, but gingersnaps make it more dessert-y, so it’s nice and versatile.
Thanks, RA! Can’t wait to try it. And pumpkin cookies. Yum!!
Let me know how you like it, okay? And the cookies are really great, too.
Yum Yum! We have a monthly birthday celebration at school….and this month we’re supposed to make our favorite fall recipe. I think I’ll need to make some pumpkin dip this weekend!
In a sea of breads and bars, this dip is a very nice addition, in my humble opinion.
Leave a comment