Harvest Pumpkin Dip Recipes

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HARVEST PUMPKIN DIP



Harvest Pumpkin Dip image

After trying to make my own pies (and failing miserably with the crust), I decided to try something new with the same great pumpkin pie taste. I came up with this awesome creamy dip. -Christy Johnson, Columbus, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 12 servings (1/4 cup each).

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
3 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1 can (15 ounces) pumpkin
Apple and pear slices

Steps:

  • Beat first five ingredients until blended. Gradually beat in pumpkin until smooth. Serve with fruit. Refrigerate leftovers.

Nutrition Facts : Calories 67 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 31mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

PUMPKIN PIE DIP



Pumpkin Pie Dip image

We turned the fall staple into a cool, refreshing, no-bake dip perfect for summer parties, potlucks and family dinners.

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 10 to 12 servings

Number Of Ingredients 9

Two 8-ounce packages cream cheese, at room temperature
1 tablespoon pumpkin pie spice
1 1/2 cups plus 1 tablespoon confectioners' sugar
One 15-ounce can pumpkin puree
1 tablespoon pure vanilla extract
Pinch of kosher salt
1/2 cup heavy cream
1 tablespoon cinnamon sugar
One 1-pound box ginger cookies, such as Ginger Snaps

Steps:

  • Beat the cream cheese in a medium bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Add the pumpkin pie spice and 1 1/2 cups of the confectioners' sugar and beat until combined, about 1 minute. Add the pumpkin puree, vanilla and salt and beat until fully combined, 1 more minute. Transfer the filling to a 9-inch pie plate and refrigerate, covered, 2 hours and up to overnight.
  • Before serving, beat the cream in a medium bowl with an electric mixer on high until soft peaks form, about 2 minutes. Add the remaining tablespoon of confectioners' sugar and beat until combined. Dollop the cream around the edge of the pie in a circle. Sprinkle the top with the cinnamon sugar.
  • Serve with ginger cookies for dipping.

PUMPKIN DIP



Pumpkin Dip image

This after-dinner dessert dip tastes just like pumpkin pie, but the deconstructed style is even more fun to serve at a party.

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

One 15-ounce can pure pumpkin puree
2/3 cup packed light brown sugar
3 ounces cream cheese, at room temperature
3/4 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
3/4 cup heavy cream
Ginger snap cookies, for garnish
Suggested dippers: ginger snaps, cinnamon-sugar pita chips, graham crackers

Steps:

  • Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers.

HARVEST TIME PUMPKIN DIP



Harvest Time Pumpkin Dip image

Just in time for the fall season! This dip is excellent served with thin ginger snaps for a party. Looks excellent in a carved out pumpkin as the serving dish!

Provided by Designing Diva

Categories     Lunch/Snacks

Time 10m

Yield 5 cups

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
16 ounces powdered sugar, sifted
1 (16 ounce) can pumpkin puree
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
gingersnaps, for serving

Steps:

  • Let cream cheese stand at room temperature until softened. In a large bowl beat the cream cheese at medium speed of an electric mixer until creamy.
  • Gradually add the powdered sugar, beating well.
  • Stir in pumpkin, cinnamon and nutmeg.
  • Serve immediately with gingersnaps for dipping, or cover and chill.

Nutrition Facts : Calories 696.8, Fat 31.9, SaturatedFat 20.1, Cholesterol 99.8, Sodium 270.6, Carbohydrate 99.5, Fiber 1, Sugar 90.3, Protein 7.8

HARVEST PUMPKIN DIP



Harvest Pumpkin Dip image

Great dip with apples, graham crackers, or vanilla wafers.

Provided by Hope

Categories     Fruit Dips

Time 10m

Yield 28

Number Of Ingredients 6

2 cups confectioners' sugar, sifted
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon ground ginger

Steps:

  • Blend confectioners' sugar and cream cheese together in a bowl using an electric mixer. Add pumpkin, pumpkin pie spice, vanilla extract, and ground ginger; beat until smooth.

Nutrition Facts : Calories 69.2 calories, Carbohydrate 10.5 g, Cholesterol 8.8 mg, Fat 2.9 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 1.8 g, Sodium 60.6 mg, Sugar 9.3 g

HARVEST PUMPKIN SOUP



Harvest Pumpkin Soup image

A very easy and great tasting soup.

Provided by Kathy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 2h30m

Yield 4

Number Of Ingredients 7

2 small sugar pumpkin
3 cups chicken stock
¾ cup heavy whipping cream
¼ teaspoon ground nutmeg
½ teaspoon ground sage
1 ½ teaspoons salt
4 tablespoons sour cream

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
  • Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream

Nutrition Facts : Calories 245 calories, Carbohydrate 16.8 g, Cholesterol 67.5 mg, Fat 19.8 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 12.3 g, Sodium 898.9 mg, Sugar 3.2 g

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