It’s that time of the year when pumpkin flavored everything comes out of the woodwork.
This may be an unpopular opinion, but I highly dislike Pumpkin Spice “flavor”. Anyone else with me? When it comes to pumpkin desserts, sign me up. The Starbucks pumpkin muffins with that cream cheese filling in the middle… yummmm. Pumpkin rolls, pumpkin pie, pumpkin DIP. I’ll take it all, hold the pumpkin spice latte that tastes like chemicals.
Last night I hosted my first wine tasting and I am happy to report it was a great success! We had so much fun. The wine was delicious (and chemical-free!), the cheese / snacks paired oh so perfectly and the weather couldn’t have been better.
I served this super easy pumpkin dip and it complemented the 2019 Fiddleneck Chardonnay nicely. You can serve the dip with ginger snaps, apples, or graham crackers, cold or warmed. In my opinion, it isn’t overly pumpkin-y either! Too much pumpkin can be a bit earthy tasting sometimes. It is the perfect fall treat that is really simple to throw together! If you want to get super crafty, carve out a mini pie pumpkin and serve the dip in there. I remember my mom always serving it this way and it was so cute.
Stay tuned for some pictures from my wine tasting and as always let me know what you think of this recipe!
pumpkin dipCourse: AppetizersDifficulty: Easy
1 block cream cheese (8oz), room temperature
1 cup canned pumpkin
1/4 cup brown sugar
1 tsp pumpkin pie spice
1/4 tsp cinnamon
pinch of salt
ginger snaps, graham cracker or apples for serving
- Place all ingredients except serving items in a bowl.
- Using a hand mixer, blend on medium until combined and fluffy.
- Sprinkle top with cinnamon.
- Serve chilled or warm in oven for about 10 minutes.