Lisa Grentz, MS, RDN, CD
Pumpkin season is upon us, and we couldn’t be more excited. There are so many delicious sweet and savory pumpkin recipes to choose from this time of year. One of our favorite seasonal recipes is the pumpkin dip, originally featured in our “Purees, Dips, and Spreads, Recipes for Growing Independent Eaters” cookbook. This easy dip is great for harvest parties. Try serving with soft fruits, waffles or toast strips, pretzel thins, or graham crackers. If you are interested in more fun puree and dip recipes, click HERE to purchase the cookbook.
Pumpkin Dip
16 oz cream cheese, softened
15 oz can of pumpkin puree
¼ cup pure maple syrup
1 tsp. ground cinnamon
1 tsp. ground ginger
Instructions
Using a hand mixer, mix the cream cheese and pumpkin until you achieved a smooth consistency. Add the maple syrup, cinnamon, and ginger and continue mixing until well blended. Cover and refrigerate until chilled.
The leftover dip should be stored in an air-tight container in the refrigerator for up to 5-7 days.
For a sweeter flavor, replace maple syrup with ¾ cup of powdered sugar.
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