Harvest Pumpkin Dip Recipes

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

Ingredients

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.

HARVEST PUMPKIN DIP

Harvest Pumpkin Dip image

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

Provided by Hope

Categories Appetizers and Snacks Dips and Spreads Recipes Fruit Dip

Time 10m

Yield 28

Number Of Ingredients 6

Ingredients

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 DIP AND CRISPS

HARVEST PUMPKIN DIP AND CRISPS image

Categories Appetizer

Number Of Ingredients 10

Ingredients

Cinnamon Crisps:
1 pkg flour tortillas
1/4 C suger mixed with 2 t. cinnamon
Dip:
1 15 oz can pumpkin
1/4 C brown sugar
1 C lool whip (light), thawed
1/2 C sour cream (light)
1/2 t. cinnamon
chopped pecans (optional)

Steps:

For Crisps: Pre-heat oven to 400. Mist tortillas with water in a sprayer. Sprinkle with cinnamon/sugar. Cut into 8th's with a pizza cutter to make triangles. Bake 2-5 minutes on a cookie sheet until lightly brown and crisp. Cool on cookie racks. For dip: Mix ingredients together and refrigerate until ready to serve.

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