Some days it doesn’t seem cool enough to be Fall in Phoenix, but that’s okay–you can still get your Fall vibes on with this Whipped Pumpkin Fruit Dip!
My friend recently made this amazing pumpkin cream cheese dip and it was so good I had to share.
- 1 1/2 cup Pumpkin Purée (or 1 can)
- 8 oz container of Cream Cheese
- 1 pint Heavy Whipping Cream
- 1/4 cup Maple Syrup
- 1 tsp. Vanilla Extract
- 1 tsp. Cinnamon (or more to taste)
- dash of Nutmeg (or more to taste)
- pinch of Ginger (optional this is a very strong flavor)
- about 1 Clove (ground)
You can either use an actual pumpkin (cut in half, remove seeds, bake covered in shallow water for 40m at 350*) or a can.
In food processor blend together Pumpkin Purée, cream cheese and maple syrup to taste. Once well blended add Vanilla, Cinnamon, Nutmeg, Ginger, and a single clove in that order most amount to least. If you don’t have a food processor or don’t mind the slightly thicker texture of the puree you could also use your blender.
Did you know that cloves are high in antioxidants? It makes me feel better about eating spoonfuls of whipped cream when I know this little guy is in there.
I just grind my clove on my cheese grater.
Then, in a separate bowl whip Heavy Whipping Cream (don’t have a Kitchen Aid? that’s okay…you can substitute pre-made whipped cream or whip by hand).
Pro Tip: Cover your mixed when whipping cream, it can splatter everywhere!
Once whipped cream is done, fold whipped cream into pumpkin mix and place in fridge for 20-30 minutes to set, if time allows.
Or if you have no self control like me, just take a huge spoonful on a tiny slice of apple right away!
Enjoy with sliced apples, crackers or anything your Autumn heart desires.