I know. Three!
I’ve always liked the holidays for the food. Now that I’m slightly obsessed with dips, I adore the holidays. And it’s all because of the pumpkin dips.
A couple weeks back, I made a sweet pumpkin dip for Dipstock and so did three other Dipstock participants. Below you’ll find all three of the recipes. I hope you get to enjoy delicious pumpkin dip this holiday season, too.
by Christy Johnson for Ultimate Halloween Taste of Home and Dipstock submission from Sweet Life.
*1 pkg. (8oz) cream cheese, softened
*2 c. confectioners’ sugar
*1 can (15oz) solid-pack pumpkin
*3 tsp. pumpkin pie spice
*1 tsp. vanilla extract
*1/2 tsp. ground ginger
Directions: In a small bowl, combine sugar and cinnamon; set aside. In a second small bowl, beat cream cheese and confectioners’ sugar until fluffy. Gradually add the pumpkin, pie spice, vanilla, and ginger; beat until blended. Serve warm or chilled. Makes 3 1/2 cups.
*Sweet Life made this recipe and served it with adorable goblin dippers (below). I also made this recipe and served it with ginger snaps (my dip pictured above).
*1/2 c. sugar
*1 to 2 tsp. ground cinnamon
20 flour tortillas (10 inches)
Directions: Cut tortillas with ghost- shaped 3 1/2 inch cookie cutter, place on baking sheets coated with cooking spray. Spritz goblins with cooking spray; sprinkle with reserved cinnamon-sugar. Bake at 350 degrees for 6-8 minutes or until edges are lightly browned. Remove to wire racks. Makes about 40 goblins.
(photo by Sweet Life)
Dipstock submission from Chung. Follow her on Twitter @limskiy.
*1 c. pumpkin puree
*8 oz. cream cheese (Neufchatel)
*¼ tsp. garlic powder
*¼ tsp. onion powder
*1 tsp. cinnamon
*1 tsp. nutmeg
*½ tsp. salt
*¼ tsp. black pepper
Directions: Beat all ingredients together. Serve with pita chips or crackers.
Dipstock submission from Larissa. Dip adapted from a California Walnut Board recipe.
*¼ c. + 1 tbsp. sun crystals (original recipe calls for ¾ cup sugar)
*1 tsp. cinnamon
*½ tsp. ground ginger
*¼ tsp. ground cloves
*¼ tsp. salt
*2 c. pumpkin puree
*1 c. nonfat evaporated milk
*Whipped cream (for garnish)
Directions: Preheat oven to 450 degrees. In large mixing bowl, combine sugar (or sun crystals), cinnamon, ginger, cloves and salt. Whisk until evenly blended. Add the eggs and the pumpkin puree and beat until completely mixed. Slowly pour in the evaporated milk, stirring until smooth.
Fill ramekins ¾ full and place on a shallow baking pan. Bake for 10 minutes, then reduce the heat to 325 degrees and bake about 25 minutes more – until a knife inserted in the filling comes out clean. Remove from oven and cool on a wire rack. The custards are best served warm, but are still delicious after chilling them. Top with a small amount of whipped cream and dip with the Gingerbread Men cookies.