This time of year it’s not unusual to find leftover pumpkin puree in my fridge, how about you? I mean what are you going to do with that last little bit of pumpkin leftover from pumpkin chili or pumpkin spice lattes? Might as well make something with it, and when I say make something with it, I mean make this Pumpkin Cheesecake Fruit Dip with it.
Use it for dipping apples, pears, graham crackers or anything else that needs a little lift, the creamy smooth dip does wonders for just about everything, even spoons taste great with Pumpkin Cheesecake Fruit Dip on them. And if you want to wow friends make it and take it to a party, you’ll be a hit, or at least your fruit dip will be. Really though if you want to feed a crowd you’ll probably want to quadruple the recipe.
Pumpkin Cheesecake Fruit Dip
4 ounces softened cream cheese
1/4 cup brown sugar
1/2 cup of pumpkin puree–you can use a little more or less here, depends on what you have to use up
1 tsp of cinnamon
1/4 tsp of ground cardamom
1/4 tsp of ground nutmeg
small pinch of ground cloves, can be optional
cream softened cream cheese and brown sugar until smooth, this may take a few minutes and you’ll need to scrape down the bowl several times
mix in the pumpkin puree and spices, scrape down the bowl as necessary
taste and add more spices if desired
chill for 4 hours before serving
serve with sliced apples, sliced firm pears, graham crackers or gingersnaps
