PUMPKIN PIE DIP
We turned the fall staple into a cool, refreshing, no-bake dip perfect for summer parties, potlucks and family dinners.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Beat the cream cheese in a medium bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Add the pumpkin pie spice and 1 1/2 cups of the confectioners' sugar and beat until combined, about 1 minute. Add the pumpkin puree, vanilla and salt and beat until fully combined, 1 more minute. Transfer the filling to a 9-inch pie plate and refrigerate, covered, 2 hours and up to overnight.
- Before serving, beat the cream in a medium bowl with an electric mixer on high until soft peaks form, about 2 minutes. Add the remaining tablespoon of confectioners' sugar and beat until combined. Dollop the cream around the edge of the pie in a circle. Sprinkle the top with the cinnamon sugar.
- Serve with ginger cookies for dipping.
PUMPKIN FLUFF DIP
This is a very creamy and yummy vanilla pumpkin dip that is served with graham crackers. I like the cinnamon graham crackers best, but you can decide for yourself.
Provided by Tiera Lesley
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.
Nutrition Facts : Calories 65.3 calories, Carbohydrate 8.4 g, Fat 3.6 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 3.1 g, Sodium 98.7 mg, Sugar 6.9 g
HARVEST TIME PUMPKIN DIP
Just in time for the fall season! This dip is excellent served with thin ginger snaps for a party. Looks excellent in a carved out pumpkin as the serving dish!
Provided by Designing Diva
Categories Lunch/Snacks
Time 10m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Let cream cheese stand at room temperature until softened. In a large bowl beat the cream cheese at medium speed of an electric mixer until creamy.
- Gradually add the powdered sugar, beating well.
- Stir in pumpkin, cinnamon and nutmeg.
- Serve immediately with gingersnaps for dipping, or cover and chill.
Nutrition Facts : Calories 696.8, Fat 31.9, SaturatedFat 20.1, Cholesterol 99.8, Sodium 270.6, Carbohydrate 99.5, Fiber 1, Sugar 90.3, Protein 7.8
PUMPKIN DIP
This after-dinner dessert dip tastes just like pumpkin pie, but the deconstructed style is even more fun to serve at a party.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers.
HARVEST PUMPKIN SOUP
A very easy and great tasting soup.
Provided by Kathy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 2h30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
- Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream
Nutrition Facts : Calories 245 calories, Carbohydrate 16.8 g, Cholesterol 67.5 mg, Fat 19.8 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 12.3 g, Sodium 898.9 mg, Sugar 3.2 g
PUMPKIN PIE DIP
I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It's also great served with sliced pears and apples, or as a spread on zucchini bread. -Laurie LaClair, North Richland Hills, Texas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- Beat cream cheese and confectioners' sugar until smooth. Beat in pumpkin, sour cream and spices until blended. Transfer to a bowl; serve with gingersnaps. Refrigerate leftovers.
Nutrition Facts : Calories 65 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 24mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
SPICY TOASTED PUMPKIN SEED DIP
Here's a terrific way to use leftover pumpkin seeds from Halloween: Toast and grind them to make this spicy harvest-time dip.
Provided by My Food and Family
Categories Home
Time 25m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Use pulsing action to process pumpkin seeds in food processor just until seeds resemble coarse crumbs. Add next 6 ingredients; process until thickened and well blended.
- Spoon half the pumpkin mixture into small serving bowl; cover with layers of sour cream and remaining pumpkin seed mixture.
- Serve with vegetables.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
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- 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.
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