Pumpkin Pie Dip

From – Steven Epstein

piedipSweet Cream Cheese Pumpkin Dip 
Ingredients:2 cups confectionery sugar
1 package (8 oz.) cream cheese
1 can (15 oz.) solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate
Directions:Mix the cream cheese and sugar in a medium sized bowl until well blended. Gradually add in the pumpkin until smooth. Add the cinnamon, pumpkin spice, and orange juice and continue to stir. Pour into a small serving dish and chill until it is ready to be served. Serve this pumpkin dip with ginger snap or graham crackers. For extra presentation points, cut a hole in the top of a small pumpkin and carve out the insides so a small serving dish or bowl can fit right inside.




Savory Pumpkin Dip


1 large can of pureed pumpkin
1 tablespoon olive oil
1 tablespoon garlic
3 tablespoon course Dijon mustard
1 tablespoon fresh chopped rosemary

In a skillet over medium heat, cook the olive oil and garlic until garlic is golden brown. Remove from heat and add in Dijon mustard. Stir to combine well. Let stand until the mixture is cooled, about 20 minutes. Then add in the pumpkin puree, rosemary, and salt and pepper to season. Combine well. Serve with homemade or store bought pita chips.


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