Pumpkin Pie Dip
Today is Friday and I couldn’t be more thrilled to share this simple dessert appetizer with y’all. Halloween is one week away and we’re getting in the spirit with this seasonal favorite. Last weekend we went to the pumpkin patch to pick out our pumpkins and they have been sitting outside all week. Before the newspaper comes out to cover the kitchen table, snack food is a must!
The absolute best time of the year for me is fall. I don’t think I’ll ever stop loving this time of year. There’s just so much happiness everywhere. Maybe it’s the crisp, cool air or beautiful red, yellow and orange leaves. Maybe it’s just the time of year we start to migrate inside and celebrate the holidays with family and friends.
Fall harvest food is at it’s peak and that means my kitchen is stalked with all the favorites. Pumpkin, apple, squash, figs, broccoli. Nothing beats pumpkin soup or butternut squash pasta. I think I’ve fallen in love with spinach, fig and apple salads, too.
Before we get into this recipe, let’s talk about what’s in season in fall.
My favorite product to cook wit this time of year is carrots, fennel, celery, garlic, pears, grapes, pomegranates, sweet potatoes, mushroom and potatoes. Also in this category you’ll be able to find winter squash, parsnips, leeks, onions, beets, cauliflower, brussel sprouts and so much more in season.
One of the things I’ve been meaning to sign up for is a weekly in season harvest box full of product from local farms. Have y’all heard of this? Community Supported Agricultural box. I’ve been meaning to get my hands on one. Totally affordable produce at a great price. I’ve done some research and it’s totally worth it. Usually you can get a box of produce for $25 with what would otherwise cost $50 at a grocery store. Part of being a food blogger is sharing really great finds with my audience.
Pumpkin Pie Dip
Ingredients
- 12 ounces cream cheese , softened
- 1 1/2 cup pure pumpkin (not pumpkin pie filling)
- 1 cup brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 package Biscoff
- 1 package cinnamon graham crackers
Instructions
- Soften cream cheese in microwave for 20 seconds then place into a blender with brown sugar and blend until smooth. Blend in pumpkin puree and pumpkin pie spice. Pour into a serving bowl and top with a little cinnamon or crushed graham crackers. Serve with Biscoff cookies, cinnamon graham crackers, pretzels, cookies and fruit.
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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6 Responses
Pumpkin and Biscoff together? This is like my perfect dip! Pass me the Biscoff cookies!
I couldn’t agree more! I could eat the Biscoff cookies alone, but it’s pretty good with the dip!
These recipes are perfect for the fall. I’m very curious about the taste! I’d love to try doing this!
Looks absolutely Divine !
Thanks, Shobha!
Looks delish. Amazingly delicious dip