I wanted to make something pumpkin-y this year but I wanted to stay away from the traditional pumpkin pie. Now don’t get me wrong… I love pumpkin pie as much as the next girl! I just wanted to try something different.
I found a few recipes for pumpkin dip that sounded fun, so I threw one together. It’s delicious!!
Just like pumpkin cheesecake (especially if you’re dipping ginger snaps into it!) but without all the work.
This recipe makes a lot – enough for crowd – feel free to cut it in half if you want a smaller amount.
- 2 (8oz) packages cream cheese, softened
- 2 1/2 cups firmly packed brown sugar
- 4 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1 teaspoon ground cardamom
- 1 (29oz) can pumpkin purée
- 1/4 teaspoon salt
In a large bowl, whip the cream cheese with your hand mixer until smooth. Beat in the sugar and spices until well blended. Stir in the pumpkin puree until mixed.
Chill in the fridge for at least 2 hours, or up to 2 days. Serve with ginger snaps, graham crackers and apple slices for dipping!