Creamy Pumpkin Pie Dip

Left to my own devices, I’m not sure how many “proper” meals I’d eat in a week. I’d so much rather snack all day than sit down for the typical three meals a day. I don’t generally eat a lot in one sitting, but I’m hungry every few hours so snacking just works better for me. Plus, I like variety and snacks allow me to enjoy a wider range of foods throughout the day.

All that said, Shane’s definitely on the other end of the spectrum. He’s a full-fledged member of the three meals a day club. The compromise? Most days I snack while he’s at work, and then when he gets home we make and eat a more substantial dinner together. I just have to be careful not to spoil my dinner by filling up on snacks at 3 pm. I don’t know what it is about that time of day, but I’m always looking for something sweet to get through the afternoon!

Creamy Pumpkin Pie Dip

One of my new favorite snacks is this creamy pumpkin pie dip. Pumpkin pie is such a classic fall dessert, but let’s face it – sometimes you just don’t have the time or energy to make the crust and filling then bake the pie and wait for it to cool before you can dig in. This pumpkin pie dip is the perfect solution! It seriously tastes just like pumpkin pie but it’s ready in a fraction of the time you would need to make a pie. Oooh, and it’s healthier too which is always a nice bonus!

You only need five ingredients to make this dip: cream cheese, pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice. All things you’re likely to have on hand this time of year anyway, right? Mix them all together, chill briefly, and then dig in. I’ve used graham crackers, gingersnap cookies, pretzels, and apple slices as dunkers, and the apple slices are by far my favorite. The contrast of the crisp apples and the creamy dip is the best! Whether you serve the pumpkin pie dip at a family gathering, Halloween party, or on game day, it’s sure to be a crowd pleaser :)

Creamy Pumpkin Pie Dip

Creamy Pumpkin Pie Dip
adapted from Cooking Light, October 2003

{Note: it’s really important the cream cheese is at room temperature before starting. If it’s too cold, you’ll end up with lumps in your dip.}

6 oz light cream cheese, at room temperature
3/4 cup pumpkin puree
1/2 cup packed light brown sugar
2 teaspoons maple syrup
3/4 teaspoon pumpkin pie spice

Add the cream cheese to a medium bowl and use a hand mixer to beat until smooth and fluffy. Add the pumpkin puree and brown sugar and continue mixing until the sugar has dissolved and the mixture is smooth. Mix in the maple syrup and pumpkin pie spice until incorporated. Transfer to a bowl, cover, and refrigerate for at least 30 minutes before serving. Serve with apple slices, graham crackers, gingersnap cookies, or your favorite dippers!