When I was coming up with my Thanksgiving menu the first thing that I started on was an appetizer. I was planning the menu shortly after making the hot cheesy mushroom dip so dips were on my mind and on a whim I thought; Why not a cheesy pumpkin dip? A quick search on the web showed that not only had it been done before, but that it was quite common! This pumpkin dip is pretty simple, consisting of pumpkin puree , cream cheese, sugar and pumpkin pie spices. This pumpkin dip kind of reminds me of a pumpkin cheesecake and as a gingersnap crust is wonderful on a pumpkin cheesecake I was immediately thinking about serving the dip with gingersnap cookies. If you want to keep it a bit healthier, sliced apples also work great.
Prep Time: 5 minutes Total Time: 5 minutes Servings: 4
A sweet pumpkin pie cheesecake dip that is perfect for entertaining.
- 2 cups pumpkin puree
- 1 (8 ounce) package cream cheese, room temperature
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- Mix everything, cover and chill overnight in the fridge.