Creamy Pumpkin Dip Food

PUMPKIN DIP

Steps:

• In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

AUTUMN CREAMY PUMPKIN PIE DIP

Steps:

• In a medium bowl, beat the pumpkin and the cream cheese until smooth.
• Beat in the brown sugar, vanilla, and pumpkin pie spice or cinnamon; combine well and beat until smooth.
• Cover and refrigerate until serving time. We like to serve this with ginger cookies and apple slices as dippers. Enjoy!

SWEET CREAM CHEESE PUMPKIN DIP WITH FRIED WONTONS

Steps:

• Whisk together the pumpkin puree, cream cheese, confectioners' sugar and pumpkin pie spice in a bowl. Adjust the sweetness if necessary with a little more sugar.
• Place the mixture in a serving bowl, dollop a large portion of Spiked Orange Whipped Cream on top and sprinkle with Crunchy Candied Pumpkin Seeds. Serve with sliced green apples and fried wonton chips!
• In a chilled bowl using an electric hand mixer or stand mixer with a whisk attachment, whip together the cream, honey, orange liqueur and orange zest until the mixture forms stiff peaks. Refrigerate until chilled, up to 2 hours.
• Add the seeds to a bowl and just cover with warm water. Add 1 tablespoon salt, stir to dissolve and let sit overnight to draw out the pulp (this gives a super crunchy seed!).
• Preheat the oven to 300 degrees F.
• Strain and completely dry the seeds. Coat in the butter and honey and sprinkle with salt to taste. Spread on a baking sheet and bake, stirring every 10 to 15 minutes, until golden brown, about 1 hour. Let cool (they will crisp up further as they cool).

PUMPKIN DIP

Steps:

• Add cream cheese to a mixing bowl and beat until smooth (it's important that the cream cheese is room temperature so it will mix smoothly into the batter). Slowly add pumpkin pie puree and mix until smooth. Add powdered sugar, cinnamon and cloves and mix until smooth.
• Store covered in the refrigerator for up to 1 week. Serve with gingersnap cookies, apple slices, cinnamon graham crackers or vanilla wafers.

PUMPKIN DIP

Steps:

• In the bowl of a stand mixer, fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese on medium-high speed until smooth and creamy; about 3 minutes.
• Turn the mixer to low speed and gradually add confectioners' sugar. Once the confectioners' sugar is thoroughly combined, turn the mixer up to medium-high speed and continue mixing for another 2 minutes.
• Reduce mixer speed and add in canned pumpkin, vanilla, and pumpkin pie spice. Mix until thoroughly combined.
• Cover and chill for at least 3 hours.
• Serve with graham crackers, assorted cookies and apple slices.

PUMPKIN DIP

Steps:

• 1. In a large bowl, combine pumpkin purée, vanilla pudding, 1 1/2 teaspoons pumpkin pie spice, and marshmallow fluff. 2. Using a hand mixer or a whisk, blend until ingredients are incorporated and smooth. 3. Add the Cool Whip and fold until pumpkin mix is completely combined with the Cool Whip. Give it a taste test and see if you would like to add another 1/2 teaspoon pumpkin pie spice to dip. 4. Serve immediately, or cover and allow to set in refrigerator for up to 24 hours before serving.

PUMPKIN DIP WITH CREAM CHEESE

Steps:

• Beat cream cheese and brown sugar together in a bowl using a mixer until light and fluffy. Add pumpkin, maple syrup, vanilla extract, cinnamon, nutmeg, and allspice and beat on medium speed until well blended. Chill until serving.