Pumpkin Cream Cheese Dip
Sweet and savory, this Pumpkin Cream Cheese Dip is the "must-make" dip for the Fall season!
Servings: 12 servings
Ingredients
- 2 cups (1 15-ounce can) pumpkin puree
- ½ cup brown sugar, loosely packed
- 2 Tbsp maple syrup
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1 Tbsp lemon juice
- ⅛ tsp salt (or just a sprinkle)
- 8 oz cream cheese, softened
- 1 cup pecans, chopped
- 4 slices bacon, cooked until crispy and crumbled
- 2 green onions, chopped
Instructions
- In a large bowl, mix together the 2 cups of pumpkin puree, ½ cup of brown sugar, 2 tablespoons of maple syrup, 1 teaspoon of cinnamon, ⅛ teaspoon of nutmeg, 1 tablespoon of lemon juice, and a sprinkle of salt.
- Remove ½ cup of the pumpkin mixture and reserve for a separate use.
- Add the 8 ounces of softened cream cheese. Using a hand mixer or stand mixer, blend until mostly smooth and any cream cheese lumps are very small.
- Stir in the chopped pecans, crumbled bacon, and green onions.
- Refrigerate until ready to serve. Goes well with vegetables, crackers, apples and pears.
Notes
Refrigerate any leftovers in an airtight container and eat within a few days. You may need to give it a good mix before eating since the pumpkin may separate.