Pumpkin Maple Syrup Dip

by Mary Papoulias-Platis

Post image for Pumpkin Maple Syrup Dip

How often do you make a pumpkin pie and have a small amount of pumpkin puree left over?

Here’s a quick dip to make with your leftover pumpkin puree, which can be sweet or savory. Just change up the spices and turn it into a savory dip. Serve with your favorite crackers, bread, carrots, celery or nuts.


For Sweet: Use cinnamon, nutmeg, powdered sugar, fresh orange juice, or add fresh fruit such as an apple, pear, dates, or banana.

For Savory: Use garbanzo beans, white beans, sweet potato, herbs such as oregano, thyme, parley, cilantro.  Add onions, fresh peppers, or any green such as spinach, green onions, kale.

Note: This could also be served along with a cheese board for a new fresh taste. Serve with cheese that match your choice of sweet or savory.

Try and use a freshly roasted pumpkin, see my instruction below. Or canned organic pumpkin puree will also do.

How to Roast a Pumpkin Instructions



Pumpkin Maple Syrup Dip

This dip can be made with fresh or canned pumpkin for dipping with fruits or veggies.

Course Appetizer, Snack
Cuisine American
Author Mary Papoulias-Platis


  • 1 pkg (8 ozs.) cream cheese
  • 3/4 cup pumpkin puree (fresh or canned)
  • 1/3 cup maple syrup - or more to taste
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg


  1. In a large mixer beat cream cheese and pumpkin until smooth.

  2. Add the spices and maple syrup and beat thoroughly.

  3. Place in a bowl and refrigerate until ready to use.

  4. Serve with fruit, chips and vegetables.

Simple but delicious!


© 2019, Mary Papoulias-Platis. All rights reserved.

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