Recipe by SUE CASE
"An excellent appetizer for the holidays! Serve with ginger snaps. MMMMM!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
cream cheese, softened
1 (15 ounce) can
solid pack pumpkin
pumpkin pie spice
frozen orange juice concentrate
I have a problem with the cream cheese being lumpy every time I make this. I finally solved my problem. I microwaved the cream cheese just to barely warm. I cut the sugar back to 1 cup and I didn't add the OJ. It was very good and not too sugary.
The taste was really good but it was too sweet for my tastes.
This was great! Just be forewarned that it makes a LOT of dip; it is also not something you can eat a lot of, so if you are making it for a small get together you might want to halve the recipe! Overall a hit, tastes just like pumpkin pie filling, great with ginger snaps and graham crackers.
This was great served with graham crackers, ginger snaps, vanilla wafers and apple wedges.
Excellent! If I made it again, I would substitute 1/2 tsp. ground ginger, nutmeg and/or cloves for the pumpkin pie spice since the dip seemed to have a little too much cinnamon (my pie spice was mostly cinnamon.) I chilled it for a few hours before I served it in a hollow pumpkin shell and it was a hit!
My little sister put me onto this. It's wonderful. I used whipped cream cheese because I had some on hand that I needed to use up. Since cream cheese is sold by weight, not by volume, I figured it wouldn't make much difference whether it was whipped or not, except that the whipped kind is much easier to stir.
Here's another tip:
Hollow out a small pumpkin and use it to serve the dip in! It will be a bigger hit! Little kids & big kids will love it!
Made if for a Halloween Party on Saturday night. The adults loved it. At first, the kids (mostly 6 yr old.) turned their nose up at it until they saw my son eating it, then they had to try it and loved it. I brought the cream cheese to room tempature and sifted the powdered sugar before adding it. I used a mixer and had no problems with lumping when I added the pumpkin. Thanks Sue for sharing this wonderful recipe with the rest of us!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 23
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This creamy vanilla-flavored pumpkin dip is super-easy to make.
See an easy recipe for a light version of pumpkin flan.
Watch Chef John make the perfect holiday dessert.