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. Below I have some ideas for two different versions of this dish. Serve with your favorite crackers, bread, carrots, celery or nuts. If you are in a pinch you can also substitute organic pumpkin in a can.
Ideas:
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.
IDEAS: 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 instructions below.
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.
Ingredients
- 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
Instructions
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In a large mixer beat cream cheese and pumpkin until smooth.
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Add the spices and maple syrup and beat thoroughly.
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Place in a bowl and refrigerate until ready to use.
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Serve with fruit, chips and vegetables.
Try my other pumpkin delights!
Simple but delicious!
Mary
© 2019 – 2021, Mary Papoulias-Platis. All rights reserved.
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Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
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