Ok, so I’m officially out of pumpkin. :( Drove to yet one more grocery store to continue my scavenger hunt today, but no luck. Thus, the two remaining pumpkin recipes I had are sadly going to have to be put on hold. But since they’re two of my favs, rest assured that they will appear as soon as canned pumpkin appears again on the shelves! (Hint: one recipe calls for 3 blocks of cream cheese, and the other includes arborio rice and gorgonzola – YUM!)
In the meantime, I still had 1/2 cup of pumpkin remaining from my oatmeal baking earlier this week. So turned it into this yummy cream cheese spread/dip!! As the name implies, it is wonderfully multi-purpose. Would go well spread on (yes!) toasted bagels or bread. Or, it is also fantastic for dipping! My sister introduced me last year to the idea of serving it with crunchy ginger snaps (fantastic combination!), or I also love it with apple slices, graham crackers, or any wheat crackers. It’s definitely a great appetizer idea when you’re pressed for time. Or, when you’re just craving some pumpkin!!
I have yet to buy any real pumpkins this year, but a fun serving idea would be to hollow out a smaller (4-5″ in height) pumpkin to serve the dip in that! Hmmm…this seems to be a trend with me this year (watermelon salsa in hollowed out watermelons, cantaloupe soup in cantaloupes, stuffed mushrooms in..well…mushrooms)… :)
Yum… the dip/spread looks amazing. I have made a pumpkin mousse before and served with ginger snaps, but I think the cream cheese dip sounds even tastier!
Pumpkin dip + ginger snaps = tasty times. I’ll have to try this combination!
I love all kinds of dips but have never thought of a pumpkin dip before. This looks very fall-ish and simply divine. Thanks for sharing! :)
Your dip looks great! I actually just tried a savory pumpkin dip that you may want to give a go when you find more pumpkin. . . it’s a block of cream cheese, 1/3 c. pumpkin, 1/3 c. goat cheese and 1 1/4 tsp. of curry powder. . . Pumpkin lovers will take over the world one day!
Pumpkin cream cheese spread sounds so good!
how fun! look at that big awesome mound of onrage bliss! little A looks completely enthralled with the whole experience. dag, your carving insp is incredible. i don’t know how well i’d do with that one, gotta have the steadiest of hands. i’m uber excited, providing the rain holds off, to go pumpkin patching this weekend. here’s hoping it isn’t one big onrage soggy mush pile by that time. thanks for all the comment love Emily, you’re the BEST! and i’d totally try your pumpkin pie; you might just have the exact thing to turn me around about its tasty qualities. in fact i’d bet my boodle on it! xo
I made this tonight and spread it on hot cinnamon rolls. It was so good! I had enough left over to fill a jelly jar. Thank you so much for this recipe, it’s delicious!
This turned out fantastic! I wanted a simple spread for pumpkin bread and it was perfect. I will try it on other things, too. Thanks for a great recipe.
Tastes just like Noah’s Bagel Pumpkin Schmear!! And I can make it year round instead of waiting to have it for one month and scrambling to buy it all before someone else does!! I opted for Organic sugar instead of Brown, and it is quite tasty!! Thank You! I shared it with some friends.?
Searched for pumpkin cream cheese for my Trader Joe’s pumpkin bagels (they were out😢) I don’t know what the TJ’s version rates like because I’ve never tried it before. But, this is sooo good! Super easy. I love this and it pairs well with the bagels. 10/10
Just have to say I come back here each fall to make another batch of this cream cheese. So tasty, and I’m able to use vegan cream cheese (which in and of itself is not always my fav) and turn it into something amazing! Thanks for sharing!