I know what you are thinking, what another pumpkin dip recipe?  Stick with me as this is not your everyday pumpkin dip.  This my lovely friend is a pumpkin cheesecake dip recipe.  It is dreamy and actually tastes like cheesecake but with less sugar and no crust.  

Pumpkin Cheesecake Dip

I was inspired to make this recipe after enjoying one that a friend made years ago, it was called fluff.  When I asked her for the recipe I was mortified as it was loaded with sugar and what I consider to be not real ingredients.  Her recipe was made with low-fat cream cheese as well as low-fat whipped topping and a bag of jello.  Don’t get me wrong anything with that many empty calories and sugar always tastes good, but it also did not hold up.  After a couple of hours, it had separated and started to look not appetizing.

My recipe is made with real ingredients such as unsweetened pumpkin puree, whole fat cream cheese along with warm spices.  The sweetener I use is Just Date Syrup which gives the dip a more luscious and rich flavor than sugar or jello.  Whole fat cream cheese makes the dip thick and creamy which helps it hold up.  The batch in this photo is three days old and it has not separated at all.  Bonus, it tasted perfect and looks rich and creamy. 

Warm Spices

  • I prefer my own mixture of warm autumn spices over the premixed pumpkin pie spice but if you do not have the spices I used, then please use that pumpkin pie on your pantry shelving.  If you use pumpkin pie spice use a full teaspoon.

Serving Options

  • I serve this recipe with apple slices as well as persimmon.  I tend to keep the slices on the thicker side as they scoop up the creamy dip easier.
  • Graham Crackers or Ginger Snaps are also great with this dip.  

Make a batch just to snack on which we have been doing as a late lunch.  Kids love it too so it would make a great afternoon snack after zoom school.

Pumpkin Cheesecake Dip

Pumpkin Cheesecake Dip

Ingredients:

8 ounces full fat cream cheese

1/3 cup Just Date Syrup

1/2 cup unsweetened pumpkin puree

1/4 teaspoon mace (spice)

1/4 teaspoon allspice

1/4 teaspoon ginger

1/2 teaspoon cinnamon

dip choices are yours

How To:

Place the cream cheese in a large bowl and using a hand mixer beat until creamy.

Add the date syrup along with the pumpkin puree and all the spices.  Mix until light and fluffy.

Pour into a serving bowl and drizzle some date syrup on top as a garnish – I used a tablespoon of syrup and swirled with a knife tip.

Serve.

Eat.

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