Tuesday, October 23, 2007

Pumpkin Pie Dip

This one is super-easy and sure to please--and just in time for the upcoming holidays.

Pumpkin Pie Dip

1 8-ounce package cream cheese, at room temperature
3/4 cup brown sugar or sugar substitute of choice
(I used Maple Buzz Whey Low)
3/4 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 pinch salt
dash ground cloves

Combine all ingredients and beat with electric mixer at medium speed until smooth. (If there are little cream cheese lumps, which sometimes happens if the cream cheese isn't soft enough, it still tastes good.)

Serve with fruit of choice. My favorite: sliced apples.

Adapted from this recipe that I originally saw in one of the early issues of Taste of Home magazine--oh, way back in the early- to mid-90s when I was living overseas. I do remember, however, that the original recipe was called 'Taffy Apple Dip' and called for 1 cup of brown sugar, not 3/4 cup. Either way, the original recipe is perfect--everyone loves it. But added pumpkin and reduced sugar (or sugar sub) is a great way for those on controlled-sugar diets to not feel left out during the holiday season--or any time of year, for that matter.


mamakaow said...

Dear Amanda
I mamakaow form Thailand. I read about to make pumpkin pie dip.I can cooking and my daughter like to eating . thank you

Amanda said...

Hello, Mamakow--I hope your family enjoys the dip! It is quite sweet, like dessert pie we so enjoy here in the United States.

Be well!

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