Tuesday, October 18, 2011

Pumpkin Dip

 After lots of "pumpkin" baking, do you ever have a little pumpkin left over?  DON'T THROW IT OUT!!!  Here is a great dip to have on hand for unexpected guests or last minute parties during these crisp, fall days.  Enjoy!

1 8oz. pkg. cream cheese, softened
  • 1/4 cup packed brown sugar
  • 1/2 cup canned pumpkin
  • 1 T.  cane syrup, maple syrup, honey, or vanilla flavoring (your choice!)
  • 1/2 teaspoon ground cinnamon

Combine first 3 ingredients in a medium bowl; beat with a mixer at medium speed until well combined. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes before serving.

  • Serve the dip with peeled apple slices, banana slices, cinnamon & sugar graham crackers, ginger snaps, or cinnamon & sugar pita chips.
Tip:  When you open a can of pumpkin to make Pumpkin Bread, you'll have ~1/4 cup of pumpkin left over.  Simply cut this recipe in half and you'll have a delicious pumpkin spread to serve with your pumpkin bread!  

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