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Sunday, October 24, 2010

Pumpkin Cheesecake Dip

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The last four posts were pumpkin-less, but you had to know pumpkin would make a reappearance shortly...and there's no better way to do it than with this pumpkin cheesecake dip! I made this a few Friday's ago when some friends got together at my sister Julia's to eat dinner and carve pumpkins. Knowing I'd have very little time between work and the party, I needed something that was easy to prepare and this fit the bill. The dip was an absolute hit and six of us managed to take out most of it in a short amount of time! Though we used apples as dippers, you could also dip other fruits, gingersnaps, or even something like pretzels. Heck, this is good enough to eat with a spoon, if you're willing to risk the stomachache.

Some of my friends, I won't name names, might have licked their plates so as not to waste a smidge of it!

Looking for some other yummy fruit dips? This caramel apple dip is to die for, as is this coconut fluff dip!

Pumpkin Cheesecake Dip
adapted from Fake Ginger
-8 ounces cream cheese (I used 1/3 less fat)
-1 cup pumpkin puree
-1 1/2 cups powdered sugar
-1 tsp pumpkin pie spice
-1/2 tsp ground ginger
-apples or other dippers for serving

1. With a mixer, beat cream cheese and pumpkin until smooth. A half cup at a time, add powdered sugar along with pumpkin pie spice and ginger, beating until combined.
2. Refrigerate until just before serving (dip is best cold!).

This post is linked to Eat at Home.

And, for fun, a few of the finished pumpkins! (Julia's is the adorable one eating the mini pumpkin....although can you call something that graphic adorable?!)