Pumpkin Spice Apple Dip Recipes

PUMPKIN SPICE CARAMEL APPLE DIP

Steps:

• Combine caramels, butter, and sweetened condensed milk in a heavy bottomed sauce pan.
• Heat over low heat, stirring frequently until the caramels have melted completely.
• Stir in the pumpkin pie spice.
• Transfer the caramel to an airtight container and store at room temperature for up to 4 days. If you want to store in the refrigerator, you will need to heat in the microwave on 50% power for 15-30 seconds. Stirring every 10 seconds.
• If you find the caramel is too thick for your liking, simply stir in a teaspoon of water - no more! - to thin it out.

PALEO PUMPKIN PIE DIP: SUGAR-FREE, VEGAN, PALEO RECIPE

Steps:

• Add all ingredients to your food processor (a good blender can work too).
• Blend on high until thoroughly mixed.
• Refrigerate until serving. *The arrowroot actually thickens further overnight, so this is even better made a day or two ahead, which is a win-win for your holiday menu planning!

PUMPKIN SPICE WHIP DIP RECIPE

Steps:

• Thaw Cool Whip in refrigerator for 4 hours.
• Once Cool Whip has thawed, mix together Pumpkin, Pumpkin Pie Spice, Cool Whip, and 2 boxes of dry Vanilla Pudding Mix.
• Serve with Graham Crackers or Nilla Wafers as a delicious and festive Fall Pumpkin Dip! {YUM!}

CARAMEL PUMPKIN CHEESECAKE DIP

Steps:

• In a large bowl, beat the cream cheese and powdered sugar with an electric mixer or stand mixer with fitted paddle attachment until smooth and creamy.
• Mix in pumpkin and pumpkin pie spice until fully incorporated. Gently fold in whipped topping and 1/4 cup caramel sauce. Pour into a bowl and refrigerate until ready to serve.
• Just before serving, drizzle 2 tablepoons caramel sauce on top. Gently swirl with a knife to create a marble effect.
• Serve with apples, pretzels, or graham crackers, if desired.

SUPER EASY PUMPKIN SPICE DIP

Steps:

• Soften the cream cheese and thaw cool whip.
• With a mixer on medium speed, blend the cool whip, cream cheese, and gradually blend in the pudding mix and eggnog.
• If it seems a little thick use a few more tablespoons of eggnog, milk, or half-n-half to thin it down to a good dipping consistency.
• Can be served within minutes!
• Serve with crisp pear and apple slices, ginger snaps, vanilla wafers, etc.
• Other variations: Try the recipe with vanilla pudding and pie filling, milk instead of eggnog, and two tablespoons of peanut butter--serve with apple slices and celery sticks.
• Or use butterscotch pudding and pie filling,, or pistachio pudding and pie filling,, nix the eggnog and use milk to thin the dip.
• You could even double the recipe and fold this into a cooked pie crust, chill 1/2 hour, and serve.

PUMPKIN PIE DIP

Steps:

• Beat cream cheese and confectioners' sugar until smooth. Beat in pumpkin, sour cream and spices until blended. Transfer to a bowl; serve with gingersnaps. Refrigerate leftovers.

YUMMY APPLE AND PUMPKIN DIP

Steps:

• Mix mascarpone cheese, pumpkin puree, and cinnamon together in a bowl; add mashed apples and orange juice concentrate and stir until smooth. Refrigerate dip until chilled, about 1 hour.

PUMPKIN SPICE APPLE DIP

Steps:

• Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apples.

PUMPKIN SPICE

Steps:

• In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.