Although canned pumpkin is available all year round, it seems that "everything pumpkin" starts to emerge around September, and stays with us until the end of November. Every coffee shop carries a pumpkin latte, the stores have large pumpkin pies that are just begging to be smothered in whipped cream, and every food blogger is posting cookies, cakes, tarts, and chilis featuring pumpkin. In that regard, this post is no different. 🙂 Here is my addition to the multitude of pumpkin recipes that are floating around cyberspace, because no matter how many there are, there is always room for one more. Yields 1 1/2 cups This Pumpkin Cream Cheese Dip is naturally gluten-free, and if served with apple slices, is the perfect snack to serve while hosting those that eat a gluten-free diet. However, gingersnap cookies and graham crackers are also perfect dippers for this delectable dip. Yields 1 1/2 cups.
- 8 ounces cream cheese, softened
- 1/3 cup brown sugar
- 1/4 cup maple syrup
- 1/2 cup pumpkin puree (not pie filling)
- 1 tsp vanilla extract
- 2 Tbsp sour cream
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- pinch ground cloves
- Using an electric mixer, beat together the softened cream cheese and brown sugar until smooth.
- Add the remaining ingredients and mix until evenly combined.
- Refrigerate for at least 1 hour before serving.
- Great served with gingersnap cookies or apple slices, but also very tasty on a lightly toasted bagel.
Jeanine Friesen, the author of “The Everything Guide to Living Gluten-Free”, is a recipe developer and freelance food writer from Manitoba, Canada. Her blog, The Baking Beauties, is a collection of gluten-free recipes that have helped her sustain a normal life after the diagnosis of Celiac disease. Jeanine truly believes that no one should have to go without, and has done what she can to help others fill the void that the gluten-free diet can cause.