This is the first recipe I made out of my homemade pumpkin puree. We had our 5th annual BYOP (Bring Your Own Pumpkin) party this weekend and this was a dish I served. Since I was making quite a few other things, this was a nice quick recipe to throw together. The original recipe suggests to serve with apple slices or delicate gingersnaps, which are both great ideas. I ended up serving 'Nilla Wafers and graham crackers sticks (you'll see they're in Scooby Doo dog bone shapes!) Don't skip out on the maple syrup as I almost did, as I realized it really added to the sweetness. My only change for next time, is that I'll halve the recipe as it made a little too much for our crowd.
Pumpkin Dip
12 ounces cream cheese, softened
1 cup brown sugar
1 cup pumpkin puree
4 teaspoons maple syrup
1 teaspoon ground cinnamon
Beat together cream cheese and brown sugar until well blended. Add pumpkin, syrup and cinnamon; beat until smooth. Keep refrigerated and serve with apples, gingersnaps, 'nilla wafers, and graham crackers.
Source: Adapted from Western Michigan's Food for Thought Magazine, Oct/Nov 2009 Issue
