Quite a few of my pumpkin dishes end up coming to be because I have a little bit of pumpkin left over from another recipe I tried and need to get rid of it! Since I only like a subtle pumpkin flavor, I don’t use a lot of pumpkin in one recipe, so usually my pumpkin dishes come out all within a few days of each other because I’m trying to use up that can – and that’s how this dip came to be!
Recently my aunt hosted a fall party and I was trying to come up with a dessert to take that I wouldn’t need to run to the store for any ingredients; and I had a little bit of pumpkin leftover from the Soft Pumpkin Cookies I had made, so I thought a pumpkin dip would be next on my to-try list. And who better to experiment on than my family?! 😉 They gave it a thumbs up, so I guess it’s good to share with you! (I did make the addition of salted caramel after the party, something I didn’t have time to add before the party, so they missed out on that, and it’s of course even better with that addition! But there’s still some in my fridge if you need to come try it with the new addition…ahem, Rachel! 🙂 )
It’s creamy, light & fluffy and I think it’s best made with homemade whipped cream if you have time to do that! You can serve it with whatever you enjoy pairing with pumpkin, my favorite is gingersnaps, but homemade graham crackers are delicious too (or I recommend cinnamon graham crackers if you’re going with store bought), apples, pears, vanilla wafers…whatever your heart desires, just get a dippin’!
Pumpkin Dip
4 ounces cream cheese, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
2-3 tablespoons canned pumpkin
4 ounces homemade whipped cream or cool whip (thawed)
Mix together the cream cheese, powdered sugar, vanilla, pumpkin pie spice, cinnamon and pumpkin. Fold in the whipped cream – make sure it is thoroughly combined. Drizzle with salted caramel sauce (recipe below), cut through the batter a few times with a butter knife to swirl.
Salted Caramel Sauce
1/2 cup sugar
3 tablespoons salted butter, cubed
sea salt flakes
1/3 cup heavy cream, at room temperature
Melt the sugar over medium high heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and a pinch of sea salt flakes and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool. (If you still have some lumps in the caramel after it has cooled – strain it through a fine mesh strainer).
Store in the refrigerator. To use, heat in the microwave until it reaches desired consistency.
And you should probably make some cute little gingersnap pumpkin cookie sandwiches with your dip & cookies!
If you’re a fan of pumpkin & gingersnaps – be sure to try this Pumpkin Ice Cream with Gingersnap Bowls!
-Manda
