Best Pumpkin Dip Recipes

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).

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!
• Spiked Orange Whipped Cream:
• 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.
• Crunchy Candied Pumpkin Seeds:
• 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).
• Recipe courtesy of Jeff Mauro

PUMPKIN FLUFF DIP

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.

PUMPKIN PIE DIP

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.

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.

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.

WHIPPED PUMPKIN DIP

Steps:

• Beat cream cheese in a bowl with an electric mixer until smooth; mix in pumpkin puree until smooth. Stir confectioners' sugar and pumpkin pie spice into mixture until evenly mixed; fold in whipped topping. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.

PUMPKIN FLUFF DIP

Steps:

• In a large bowl, mix together vanilla pudding mix, cream cheese, pumpkin and pumpkin pie spice.
• Fold in the thawed whipped topping.
• Chill in the refrigerator until serving.
• Serve with ginger snaps, vanilla wafers and/or cinnamon graham crackers.

SPICE COOKIES WITH PUMPKIN DIP

Steps:

• Cream butter and granulated sugar until light and fluffy. Beat in eggs and molasses. Combine next 6 ingredients; add to creamed mixture and mix well. Chill overnight. , Shape into 1/2-in. balls; roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° until edges begin to brown, about 6 minutes. Cool 2 minutes before removing to a wire rack. , For dip, beat cream cheese until smooth. Beat in pumpkin pie mix. Add confectioners' sugar, cinnamon and ginger; mix well. Serve with cookies. Refrigerate leftover dip.

PUMPKIN SPICE CHURROS WITH SALTED MAPLE CARAMEL DIP

Steps:

• Pour maple syrup into a deep, heavy-bottomed pot. Bring to a boil. Reduce heat to low and let simmer, stirring with a spoon, until syrup starts to coat the spoon and has a caramel-like consistency, about 15 minutes.
• Whisk 1/4 cup butter into the syrup until melted, about 2 minutes. Add heavy cream and salt, whisking constantly to combine. Pour sauce into a bowl. Cover with plastic wrap and refrigerate until mostly cooled, about 15 minutes.
• Whisk flour and 1 teaspoon pumpkin pie spice together in a small bowl.
• Whisk the remaining 1 teaspoon pumpkin pie spice and white sugar together in a large bowl to make pumpkin spice sugar.
• Combine water, pumpkin puree, 6 tablespoons butter, brown sugar, 1 teaspoon salt, and vanilla extract in a small saucepan over medium heat. Whisk thoroughly. Bring to a boil; add the flour mixture. Cook and stir vigorously until dough is thickened, 5 to 8 minutes.
• Transfer dough to the bowl of a stand mixer with paddle attachment. Beat until cool, about 1 minute. Add eggs, 1 at a time, allowing each to incorporate before adding the next. Beat until dough is glossy and thick.
• Heat 2 to 3 inches of oil in a large, heavy pot to 375 degrees F (190 degrees C). Line a baking sheet with paper towels.
• Scrape the dough into a pastry bag fitted with a large star tip. Test the oil with a small squeeze of dough; churro should float to the top of the oil and brown on the bottom in about 30 seconds. Adjust the heat if necessary.
• Pipe roughly 3-inch strips of dough into the oil, keeping the tip of your pastry bag 1 to 2 inches above the oil. Fry until golden, brown, about 30 seconds per side.
• Drain churros on paper towels for 1 minute; toss in the pumpkin spice sugar until evenly coated. Serve warm with the salted maple caramel sauce.

PUMPKIN SPICE DIP

Steps:

• Blend cream cheese and confectioners' sugar together in a large bowl until smooth. Stir in cinnamon and ginger until color is even; mix in pumpkin puree until dip is thick and creamy.

PHILADELPHIA PUMPKIN DESSERT DIP

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or until chilled.
• Serve with cut-up assorted fresh fruit and cookies.

SUPER EASY PUMPKIN SPICE DIP

Steps:

• Soften the cream cheese and thaw cool whip.
• With a mixer on medium speed, blend the cool whip, cream cheese, and gradually blend in the pudding mix and eggnog.
• If it seems a little thick use a few more tablespoons of eggnog, milk, or half-n-half to thin it down to a good dipping consistency.
• Can be served within minutes!
• Serve with crisp pear and apple slices, ginger snaps, vanilla wafers, etc.
• Other variations: Try the recipe with vanilla pudding and pie filling, milk instead of eggnog, and two tablespoons of peanut butter--serve with apple slices and celery sticks.
• Or use butterscotch pudding and pie filling,, or pistachio pudding and pie filling,, nix the eggnog and use milk to thin the dip.
• You could even double the recipe and fold this into a cooked pie crust, chill 1/2 hour, and serve.

PUMPKIN PIE DIP

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/PUDDING OR DIP- SUGAR FREE

Steps:

• Beat pumpkin and pudding mix, milk, spices and splenda.
• Fold in Whipped cream.
• Chill well.

PUMPKIN DIP WITH MARSHMALLOW FLUFF

Steps:

• Combine pumpkin, whipped topping, marshmallow fluff, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer until smooth. Place in the refrigerator and let chill for 5 to 10 minutes before serving.

PUMPKIN DIP

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.

EASY PUMPKIN DIP WITH CREAM CHEESE

Steps:

• Combine pumpkin pie filling, whipped cream cheese, whipped cream, and vanilla pudding in a large bowl. Mix thoroughly.

FESTIVE PUMPKIN DIP

Steps:

• In a bowl, beat cream cheese, pumpkin, taco seasoning and garlic powder until smooth. Stir in beef, peppers and olives. Cover and refrigerate until serving. , If desired, just before serving, cut top off bread; scoop out bread from inside, leaving a 1/2-in. shell (save the bread from inside to make croutons or bread crumbs or save for another use). Fill shell with cream cheese mixture. Serve with vegetables, crackers or corn chips.

PUMPKIN CANNOLI CREAM DIP

Steps:

• Place the ricotta cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. (If you don't have a stand mixer, you can put the ingredients in a bowl and use a hand mixer with the blending attachments.) Mix on slow speed just until the ingredients are blended together, a few seconds, then raise the speed to medium-low and continue to mix until smooth, about 1 additional minute. You are looking for the sugar to help break down the cheese and for the sugar to dissolve.
• Once the mixture is smooth, add the pumpkin puree and pumpkin pie spice. Allow the mixture to fully combine on medium speed. Once the mixture is smooth, add the chocolate chips and stir by hand to combine. Place the mixture in the refrigerator until ready to serve.
• Put the carved pumpkin on a display plate. Place the top of the pumpkin back on top. Spoon the cannoli dip into the mouth of the pumpkin and out onto your display plate. Sprinkle the dip with white chocolate chips. Arrange the chips around the dip and serve.