Categories: Recipes

Pumpkin Pie Dip Recipe: Crowd Pleasing & Better Than It Looks!

Last weekend (while Julie was in Nashville with her digital marketing hat on) I was preparing my game face for a friend’s game night party, and contemplating appetizers. I knew I wanted to experiment a little in the kitchen and create a new recipe to bring over. I narrowed it down to a dip for easy portability. I decided  I wanted it to be seasonal, and then zoned in on autumn fruits and veggies … and unsurprisingly arrived at pumpkin. Yes, I’m a little pumpkin obsessed this season. 

This pumpkin pie dip recipe is on the sweet side but can easily be served as an app or a healthyish dessert. The pumpkin taste isn’t too overwhelming but this dip definitely screams fall and festive.

This recipe did not photograph so well, but I’m telling you it’s no problem because once you taste it you just won’t give a damn.

Fresh is almost always best but I was in a time crunch so I used canned pumpkin I had on hand. The ingredient list is pretty short and all you need is a good hand mixer (or a strong bicep, and a spoon). I served it with sweet potato cinnamon crackers, apples and carrot sticks. It would also be delish with graham crackers or cinnamon pita chips.

My team may have lost in an epic battle of Taboo but my pumpkin pie dip was a hit! If your friends like pumpkin even a little bit this will definitely go over well at your next soiree.

Pumpkin Pie Dip Recipe

Serves about 6  

*Note: I made two versions. One vegan version with tofutti and one regular – the regular was a little creamier but the dips were equally tasty

Ingredients:

  • 2 cups of pureed pumpkin
  • 6 ounces Philly cream cheese or tofutti cream cheese softened
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg (optional)
  • 1 tsp salt (optional)

Directions:

  • Beat pumpkin and cream cheese in a medium sized bowl until smooth
  • Add brown sugar and stir well
  • Cover and refrigerate for at least an hour
  • Sprinkle with cinnamon, nutmeg and a tsp of salt and serve!

The recipe will stay for about 48 hours if refrigerated. It is best served slightly chilled.

Use any leftover pumpkin to make a vegan pumpkin pie smoothie.

Beth Funari

Beth is a Health and Wellness expert who believes sustainability goes hand-in-hand with self care. She’s the girl whipping up kombucha cocktails at parties, and extolling the benefits of canning vegetables to anyone who will listen.

Share
Published by
Beth Funari
Tags: recipes

Recent Posts

What to know before you buy a hermit crab at the Jersey Shore

Hermit crabs aren’t beach souvenirs. They are exotic creatures that require lots of care and…

7 hours ago

Eco Explainer: What are Green Building Certifications?

Unsure what those building plaques mean? Breaking down LEED, Passive House, Living Building Challenge, and…

1 day ago

Philly’s new big cats, PGW rate hike reduction, watershed survey & more

Catch up on the latest sustainability news:  Philadelphia Zoo welcomes two feline arrivals. Rory, a…

6 days ago

Circle Compost and Rabbit Recycling unite to make it easier to go zero waste in Philly

New bundled service offers residents discounted composting and recycling options to keep waste out of…

1 week ago

Controversial SEPTA funding, heat adaptation, & more

Catch up on the latest sustainability news: PA lawmakers propose controversial funding structure for SEPTA.…

2 weeks ago

Wissahickon Trails connects land, water, and people

The upper portion of the watershed is ready to be discovered Ask any Philadelphian to…

2 weeks ago