Everything you love about pumpkin pie, made into dip. Perfect for dipping apple wedges, graham crackers or cookies.
Yesterday, I shared a savory spiced pumpkin dip. Today, I’m sharing the sweeter version.
This dip is super easy to make. It’s has a rich pumpkin-y flavor without being too sweet. I even got a “Mmmmmm….” from my husband and I noticed that he used his finger to lick his plate after his coconut rolled cookies ran out. Actually, I did the same thing. Must get every drop!
I mentioned there was a richness in the pumpkin flavor. Granted I used a full tablespoon of pumpkin pie spice, but I’m wondering if the added flavor is coming from the bourbon maple syrup. I picked this gem up at Trader Joe’s about a month ago. Very tasty. I’m going to have to remember to buy another bottle (or maybe two) before the season is over.
Now don’t get me wrong, I love Trader Joe’s. But there is one thing that I don’t like. Once you get hooked on a item (whether it is seasonal or not) they discontinue it. They used to carry Trader Joe’s caramel flavored yogurt which I absolutely loved (although I love pretty much anything caramel) and so did one of my cats. Sabrina somehow just knew when I was finished with my breakfast and she would come and sit by me and wait for me to give her the container so she could lick the remnants.
And then they discontinued it. I don’t know who was more upset, me or my cat.
I’m in the process of learning to use the manual mode on my new camera. I’m not sure why these last two photos are so much darker than the first one. Although the sun was disappearing fast (how many more days until the first day of spring?)
Anyway, I hope to improve my photography using the manual mode, so please be patient with me.
Tips for making this dip:
✓ PUMPKIN: Use 100% pure pumpkin, not pumpkin pie filling.
✓ BEFORE YOU START MAKING THIS DIP: About an hour before you plan on making this pumpkin dip, take the cream cheese out of the refrigerator and set it out on the counter and let it come to room temperature.
✓ SERVE: Serve with graham crackers, coconut rolled cookies or apple slices
Pumpkin Cheesecake Dip with Walnuts and Figs
Yields 1 1/2 cups
8 oz. whipped cream cheese, at room temperature
1/2 cup pumpkin puree
1 Tablespoon pumpkin pie spice
1/8 teaspoon salt
2 Tablespoons maple syrup (I used Trader Joe’s Bourbon Maple Syrup)
1 Tablespoon walnuts, chopped
1 Tablespoon dried figs, chopped
Add pumpkin, pumpkin pie spice, salt, and maple syrup in the bowl of a stand mixer fitted with a whisk attachment. Mix well, pausing to scrape sides and bottom of bowl, until spice is thoroughly combined. This will take at least one minute.
Add cream cheese and mix on medium-high speed for 2-3 minutes to allow air to incorporate and pumpkin and cream cheese to fully combine. Remove from mixer. Fold in walnuts and figs.
Chill in refrigerator for at least one hour before serving.
Serve dip with apple slices, coconut rolled cookies and/or graham crackers.