Pumpkin Dip

Serve this simple appetizer dip in a hollowed out pumpkin for a fun fall or Halloween party. Duplicate the magical pumpkin bowl or use a white or glass bowl to hold the creamy dip.

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2 users rated this recipe an average rating of 5.0
Makes:
25 servings
Yields:
6-1/2 cups
Prep:
15 mins
Chill:
up to 2 days
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Pumpkin Dip

Ingredients
4
8 ounce package cream cheese, softened
1
15 ounce can pumpkin
2/3
cup sugar
1
tablespoon pumpkin pie spice
2
teaspoons vanilla
1
large pumpkin
 
Ground nutmeg
 
Assorted crackers

Directions

  1. In a very large mixing bowl beat the cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla with an electric mixer until smooth. Transfer to a bowl or storage container. Cover and chill up to 2 days.
  2. Transfer to a serving container and sprinkle with nutmeg. Serve with crackers. Makes 6-1/2 cups (about 25 servings).

From the Test Kitchen

Magical Pumpkin Bowl:

Remove the top of an unblemished white pumpkin, and scoop out most of the contents. Using wire cutters, clip pearl-end floral pins to a length of 1/4 inch each; decorate the outside of the pumpkin and pumpkin top with the pins. Use hot glue to apply artificial jewels to the outside of the pumpkin. Hide the cut edge of the top with loops of silky ribbon held in place with more short pearl-end floral pins. Fill the pumpkin with Snow White Pumpkin Dip.

Nutrition Facts

(Pumpkin Dip)
    Per serving:
  • 154 kcal cal.,
  • 13 g fat
  • (8 g sat. fat,
  • 40 mg chol.,
  • 108 mg sodium,
  • 8 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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