Dessert dips. We need more of them.
This is the easiest pumpkin recipe out there, definitely the easiest recipe on Snacking Emily. This is the PERFECT dip for a Halloween party, your Thanksgiving table, or just a night on the couch. For when we don’t have time or energy for a long, multi-step recipe. Yes, it’s taken me this long to make the culinary pilgrimage from summery to autumnal fare. This one is worth it.
The hardest part about this recipe is straining the pumpkin puree. Spoiler alert: not hard. This step leaves the dip thick and custardy. Just uncan the puree onto a couple paper towels stacked up. Hold the corners and let the water drip down. No need to get it super dry, just the water that immediately releases.
Because this is no-bake, the measurements are merely suggestions. To me the dip is perfect as is, but feel free to add more spice or include less sugar. Just give it a taste and decide for yourself! It’s also a fantastic recipe to halve or quarter if you have leftover pumpkin purée from another recipe and have no idea what to do with it.
- 1 can pumpkin puree (15oz), strained (see step 1)
- 8 oz cream cheese, room temperature
- 2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 2 teaspoon vanilla extract
- ⅓ cup powdered sugar
- ¼ cup maple syrup
- Graham crackers, to serve
- Place a large paper towel or cheesecloth over a plate. Carefully pour the canned pumpkin puree over the towel or cloth. Spin our the excess water. You don’t need to get it super dry, just the excess water that easily comes out.
- Blend together the pumpkin and cream cheese in a food processor until combined
- Add the cinnamon, pumpkin pie spice, vanilla extract, powdered sugar, and maple syrup and blend until combined
- Taste the dip and feel free to adust. Serve with graham crackers and enjoy!
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