Between apples and pumpkin, fall is totally a season just jam-packed with edible goodness possibilities. And this no-bake pumpkin dip is always a favorite.
Thankfully, this simple recipe is mind-numbingly easy and quick to make…
Really, the simplest of pumpkin dips can have just three ingredients: cream cheese, pumpkin (canned pumpkin; not pumpkin pie filling), and powdered sugar (also called confectioner’s sugar). And the great thing about this recipe–most recipes, in fact, I find–is the freedom to tweak. I used to think recipes had to be followed to the letter, but I’ve arrived at a more relaxed relationship with my cookbooks over the years!
So, if you happen not to have all the ingredient list spices, or if you prefer more of one or less of another, go for it! Get tangled up: just tango on! Of course, I love to add my four favorite fall spices and a special secret ingredient to the mix…
Though, come to think of it, I guess I can’t really call it secret now that I’m publishing it here. 😉
Ahem, but I digress… On to the recipe!
- 16 oz (2 boxes) of cream cheese, softened
- 15 oz pumpkin (1 can)
- 2 cups sifted powdered sugar
- 1 tsp cinnamon
- 1 tsp ginger
- ½ tsp cloves
- ¼ tsp nutmeg
- 2 tbsp frozen orange juice concentrate*
In a large bowl, beat cream cheese and pumpkin until smooth. [I just worked my Kitchenaid up to high and let it whirl until it was fluffy soft.] Add sugar, spices, and OJ (*secret ingredient: adds a great little bit of tanginess); mix thoroughly. Then dip and EAT!
I like to dip in apple slices and ginger snaps the most, but graham crackers and bagels or muffins are great accompaniments, too.
To share with the boys’ teachers and my friends, I like to employ my trusty little buddies: the clear solo cups. Put a few ginger snaps in a cup, then stack a second cup with a little dip and maybe add few apple slices on top. Perfect & easy to deliver!
So, do you have any favorite fall party-ready recipes you keep up your sleeve? Do tell!