Reviewed: Nov. 18, 2009

A co-worker made this for our potluck lunch and it was deeeeeeeelish!

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NKSTEIN

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Reviewed: Nov. 12, 2009

I recently had this exact recipe at a party and it was delicious!

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mturower

Cooking Level: Intermediate

Home Town: White Pigeon, Michigan, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 9, 2009

My granddaugher served this at a baby shower. She put it in empty baby food jars and had graham cracker sticks to dip with. She said it was such a hit, everyone thought it such a neat idea.

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Ky Mimi

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Reviewed: Nov. 9, 2009

I'm not sure what I think about this. It wasn't that huge of a hit at an autumn engagement party I held last evening. I liked it okay... just it didn't really rock my boat either. I'm thinking about how proportions might be different to make the consistency a little more firm. It kind of felt like I was eating uncooked pumpkin pie... which I was. On the other hand, I did serve this with ginger snaps and graham crackers, and the flavor went very well together. I might try this again and modify.

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spyderdriver

Cooking Level: Expert

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Reviewed: Nov. 5, 2009

I really wanted to like this but I didn't. It was just way too sweet for me. I wanted it to be like pumpkin pie or pumpkin cheesecake but it was just like eating conf. sugar. If I try it again, I will definitely play with the amounts of things.

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littlelamb

Cooking Level: Intermediate

Home Town: Florence, Kentucky, USA

Living In: Acworth, Georgia, USA

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Reviewed: Nov. 4, 2009

Followed recommendations and served it in a pumpkin (lined with a plastic container) and served it with ginger snaps and apple slices. I think the secret to smooth results is to let the cream cheese go a few minutes in the electric mixer, add the sugar and let it mix for 3-4 more minutes. Came out very smooth and just the right consistency. Thank you for this recipe.

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bonnie

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2009

awesome dip, great with apples. I didn't use OJ tho cuz I didn't have any, and I only had the 29 oz can so I guessed on when I hit half the can. I'm excited to have leftovers of this.

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Veggie Dog

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Reviewed: Oct. 24, 2009

I halved the sugar and doubled the spices and was happy with the result. Oh I also left out the orange concentrate because I forgot to buy any The cons of my adjustments: Less powdered sugar made the dip a bit runnier than it would've been. I think adding the orange juice concentrate would have added a valuable tang that was missing. The pros of my adjustment: Guests didn't die of a sugar overload. And the extra spices really made the dip taste like pumpkin pie filling.

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MLH

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Reviewed: Oct. 15, 2009

What a perfect treat for fall! I did not have frozen OJ concentrate, so i left that part out. I did not have any problems with lumpiness like other reviewers mentioned and here is how I did it. I used a block of cream cheese, and let it sit out until (as directed) it was definitely soft. I used a mixer on low speed to blend with the powdered sugar. Keep mixing on low until it becomes smooth and as long as you add the other ingredients little at a time, you should have no problem. SIDENOTE, i prefer Spartan brand ginger snaps with this dip. They are a little less spicy and go better than other brands i have tried. I imagine it would be great on cinnamon bagel chips or apples as well! Yum! I would make again next fall.

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KKParis

Cooking Level: Beginning

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Reviewed: Oct. 15, 2009

So quick, so easy, and SO TASTY! I brought it to a potluck with graham crackers and apples and everyone asked for the recipe.

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camp0433

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 13, 2009

I halved this recipe and it was a perfect amount. I have half a can of pumpkin waiting in my fridge to make this dip again this weekend! :o) I used fat-free cool whip and it turned out just fine. Granny Smith apples were our favorite--the perfect blend of sweet and tart.

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Lolly

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Reviewed: Oct. 3, 2009

I made this but separated the batch into 2, sugar free and "as is". Both turned out great! I got huge raves from the people at the party! They loved the regular version, but still thought the sugar-free was very good as well. Here is what I did. First off, there is a canned pumpkin shortage apparently and I could NOT find it anywhere. I used fresh, real pumpkin by cutting out a 6" x 6" chunk and microwaving it for about 18 minutes until the flesh was nice and soft. (I would've baked it, but I was out of time!) Skined the pumpkin and put it into my blender/food processor with the softened cream cheese and spices. I pureed them all together and separated it into 2 bowls. One bowl I added 1 cup of powdered sugar and the other I added 7 tsp of Stevia. I let them both set up in the fridge for an hour before serving with Big Soft Ginger Cookies (from this site) and granny smith apples. The sugar free recipie was obviously a little bit runny, so next time I think I will add a bit of clear fiber just to thicken it a bit. The rest of my pumpkin I baked @ 350 for 30 minutes before pureeing it and freezing in 2 cup portions. Hope this helps.

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mexican lover

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Reviewed: Sep. 24, 2009

This was a huge hit at our carry in today at work. I did decrease the powdered sugar by about a cup and it was still super yummy!!

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Sarah

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Reviewed: Sep. 19, 2009

Love this recipe!! my mom used to make it when I was a kid. Thanks for sharing

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April

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Reviewed: Aug. 23, 2009

Big hit with adults and kids alike -- I served it with applie slices, as shown in the photo. This will become a fall regular in our house.

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CONNECTICUTMOM

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

I served this at Christmas with ginger snaps and green apple slices. Everyone in the family fell in love with it and I had people calling me for a week to get the recipe. Even my daughter loved it and she doesn't like anything. :)

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DuchessKaaden

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Reviewed: Jul. 7, 2009

I combined this recipe with another, with fairly good results. Used half of the cream cheese, plus 1/4 cup of sour cream, did not use sugar (substituted with a few packets of Splenda). Cooked it in the crockpot for about an hour and a half. Chilled it for about 45 minutes, and then added cinnamon on top (at least 2 teaspoons- I think it needed it). Definitely a fun seasonal recipe!

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KMcC

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Reviewed: May 9, 2009

I loved it with the ginger snaps! The only change i made is that i added Coolwhip to the recipe. Everyone enjoyed it!

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Lorena

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Reviewed: Apr. 14, 2009

This is the best pumpkin dip! I did cut back on the spices, used just over a half-tablespoon of cinnamon and pumpkin pie spice! I serve mine with Nilla Wafers and Gingerbread cookies.

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Stacy P

Cooking Level: Intermediate

Home Town: Roselle Park, New Jersey, USA

Living In: Glendale, Arizona, USA

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Reviewed: Mar. 26, 2009

wow this is good. i made it with whipped cream cheese (nice suggestion) and i served it with ENDIVE leaves which gave a fresh supporting crunch similar to peanut butter with celery. i imaging this would be good served with Cinnamon Wheat Thins too, yum!

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whitney

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