BEST PUMPKIN DIP
This is a tasty alternative to the classic pumpkin pie. Add a little more pumpkin pie spice to increase flavor. Serve with graham crackers or other cookies.
Provided by fire00starter
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat pumpkin, cream cheese, brown sugar, and pumpkin pie spice together in a bowl until creamy; pour into a 9x9-inch square pan; top with pecans and marshmallows.
- Bake in the preheated oven until bubbling, about 12 minutes.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 20.2 g, Cholesterol 15.5 mg, Fat 7.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 176.2 mg, Sugar 16.2 g
PUMPKIN PIE DIP
We turned the fall staple into a cool, refreshing, no-bake dip perfect for summer parties, potlucks and family dinners.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Beat the cream cheese in a medium bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Add the pumpkin pie spice and 1 1/2 cups of the confectioners' sugar and beat until combined, about 1 minute. Add the pumpkin puree, vanilla and salt and beat until fully combined, 1 more minute. Transfer the filling to a 9-inch pie plate and refrigerate, covered, 2 hours and up to overnight.
- Before serving, beat the cream in a medium bowl with an electric mixer on high until soft peaks form, about 2 minutes. Add the remaining tablespoon of confectioners' sugar and beat until combined. Dollop the cream around the edge of the pie in a circle. Sprinkle the top with the cinnamon sugar.
- Serve with ginger cookies for dipping.
PUMPKIN DIP
This after-dinner dessert dip tastes just like pumpkin pie, but the deconstructed style is even more fun to serve at a party.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers.
SAVORY PUMPKIN DIP
I served this recipe at a Halloween themed party years ago and it was a big hit. I had moved and lost touch with most of the ladies who had attended the party. However, several years later, I received a phone call from one of the women who had been a guest at the party...she said she had been trying to track me down all that time because she wanted a copy of the recipe of the pumpkin dip I had served. I very happily provided her with the recipe and here it is for everyone else. I served this inside a large round of bread, which can be dyed orange to make it look like a pumpkin. Just use any recipe you like for a yeast bread and add orange food coloring to the dough (you can reserve a small dough ball and dye it green to stick on top of the round loaf before baking to represent a stem)...cut off the top of the loaf of bread and scoop out the inside to form a cavity to place your dip inside, then serve the bread "guts" as dippers, along with fresh veggies, crackers, chips, etc..whatever you prefer.
Provided by HeatherFeather
Categories Vegetable
Time 1h15m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Beat together the pumpkin, cream cheese, Mexican seasoning blend,garlic powder, and pumpkin pie spice -- test seasoning and adjust to your liking. (NOTE:if your Mexican seasoning is not salty/peppery enough you may wish to add a bit of salt & pepper to taste as well, cayenne pepper if you want it zesty).
- Gently stir in diced bell peppers, the ham, and the olives to combine.
- Cover and chill until ready to serve.
- Before serving, cut off the top of your round loaf of bread and scoop out the middle, forming a bread bowl and lid (see description above for more complete suggestions) and fill the cavity with the dip.
- Serve dip with assorted fresh veggies, crackers, chunks of torn bread, etc.
Nutrition Facts : Calories 752.1, Fat 34.5, SaturatedFat 18.4, Cholesterol 89.7, Sodium 1750.1, Carbohydrate 86.3, Fiber 5.7, Sugar 8.3, Protein 24.8
PUMPKIN DIP
Served in a roasted pumpkin, this hearty dip can be eaten on crackers, bread, or baby carrots.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Slice the tops off of the pumpkins. Remove the seeds, and discard. Drizzle the insides of the pumpkins with 1 tablespoon olive oil each. Season with salt and pepper. Place 1 sprig each of rosemary and 1 clove of garlic into the cavity of each pumpkin.
- Place the pumpkins in an oiled 11-by-13-inch pan, and bake in the oven until the skin is easily pierced with a knife, 30 to 40 minutes. Remove pumpkins from the oven, and allow to cool.
- Carefully remove the flesh from the pumpkins, reserving shell from most attractive pumpkin for serving. Squeeze roasted garlic from papery skins; place in the bowl of a food processor. Add pumpkin flesh; puree until smooth. If puree is watery or thin, place it in a fine-mesh sieve lined with damp cheesecloth, and allow liquid to drain for 20 to 30 minutes.
- Add the grated Parmesan and remaining 2 tablespoons olive oil to the pumpkin mixture. Stir to combine. Adjust seasoning with salt and pepper if necessary. Serve at room temperature in pumpkin shell with crudites, bread, and crackers.
PUMPKIN FLUFF DIP
This is a creamy, fluffy pumpkin dip that is served with ginger snaps, vanilla wafers and/or cinnamon graham crackers. Fast and easy to make and great to take to pot luck dinners. You can make this healthier by using fat free/sugar free ingredients.
Provided by Crafty Lady 13
Categories Dessert
Time 35m
Yield 28 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, mix together vanilla pudding mix, cream cheese, pumpkin and pumpkin pie spice.
- Fold in the thawed whipped topping.
- Chill in the refrigerator until serving.
- Serve with ginger snaps, vanilla wafers and/or cinnamon graham crackers.
HARVEST PUMPKIN DIP
After trying to make my own pies (and failing miserably with the crust), I decided to try something new with the same great pumpkin pie taste. I came up with this awesome creamy dip. -Christy Johnson, Columbus, Ohio
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 servings (1/4 cup each).
Number Of Ingredients 7
Steps:
- Beat first five ingredients until blended. Gradually beat in pumpkin until smooth. Serve with fruit. Refrigerate leftovers.
Nutrition Facts : Calories 67 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 31mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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