I have a circle of recipe-sharing friends who love to bring stuff to parties. Some of the recipes we make to bring are shared and tweaked by all of us. We’re like a small party-food cult with an arsenal of dips including Buffalo Wing Dip, Asiago Cheese Dip (fallen out of favor of late — not sure why), guacamole, salsa made with Mrs. Wages salsa mix, and a special fall favorite I call The Pumpkin Dip.
Of course, we each have our own tweaks, more white pepper from one, more sugar from another. In my mind, no fall gathering is complete without somebody’s version. Jule Gardner, the queen of the pumpkin dip actually modified a 2005 recipe of mine into an inspired version that blows the original away. We all do it like she does now. If you’re looking for something simple and delicious and homemade and quick as a whip, try this. I’m betting it will become your fall party go-to.
You can serve The Pumpkin Dip with ginger snaps, graham crackers, even pretzels. But Jule, and now all of us, get miniature raisin bagels, drizzle them with olive oil and sprinkle kosher salt over top. Cut them into quarters (with a serrated knife or scissors) and toast them in a toaster oven or in a regular oven on 350, just until they’re lightly browned.
If you try it, let me know how you liked it.
The Pumpkin Dip
1 (8-ounce) brick of cream cheese
1 (15-ounce) can pumpkin (not pumpkin pie filling)
At least a cup of powdered sugar, or to taste
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1. Beat the cream cheese until smooth, and then beat in the pumpkin. Stir in the sugar and the spices.
2. That’s it.
3. Yes. That’s it.