Pumpkin Pie Dip with Gingersnaps
This simple throw together dip is perfect for any Halloween party of fall get together. It is simple and low prep.
Servings: 4
Ingredients
- 8 ounces cream cheese, softened
- ¾ cup powdered sugar this is a variable, if you want less, or even more, definitely add it.
- ½ cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla
- chopped pecans for topping
Instructions
- Mix cream and powdered sugar until light and fluffy. Add in the remaining ingredients and mix well.
- If you are serving in a pumpkin, get that hollowed out. If you are using a bowl inside the pumpkin, as I did, make sure this will be set just inside the pumpkin. If you are not using the bowl in the pumpkin, skip this step!
- Pour dip into bowl. Top with chopped walnuts, if you choose.
- We served ours with gingersnaps, you can use whatever you like. I have served it with nilla wafers or even apple slices before.
Notes
- Let’s talk pumpkin. You have a couple of options when it comes to puree, so let me explain both. First, you can buy it canned. This is the easiest option and the one I used for mine. I like Libby's because it’s easy to find and has a good flavor. The second option is roasting your own pumpkin. It isn't hard but does take a bit of time. Start with a pumpkin meant for roasting, not the decorative pumpkins you put on your front porch. I use sugar pie pumpkins, but there are plenty of other options. Start by cutting the pumpkin in half, then remove the seeds. Place both sides face down on a baking sheet and cook at 375 until they’re fork-tender. Once it‘s cooled, remove the insides and mash. At this point, I like to cook it in a pan for a while to remove some moisture and intensify the sweetness as it reduces. Once it cools, it’s ready to use!
- I topped my dip with a few chopped pecans, and you can stir more into the dip too. If you aren't into pecans, use chopped walnuts. If you have time, roast your nuts before chopping to really bring out their flavor and make them nice and crispy.
- I prefer to use individual spices, but you can substitute them with pre-mixed pumpkin pie spice. I would use about 2 teaspoons.