My friend Susan S. first introduced me to Pumpkin Dip about seven years ago when the recipe first came out. Susan had a subscription to ‘Cooking Light’ magazine and it was featured the fall holiday season issue. Susan was a Pumpkin Dip pusher if there ever was one, although once you try this dip, you’ll understand why she didn’t have to push too hard. Be forewarned: this stuff is addicting. I promise you that as soon as you’ve chowed through your pumpkin dip coated apples, you’ll be wondering how else you could use this incredibly yummy dip. Spread on top of oatmeal raisin cookies or gingersnaps? Slathered on pancakes or waffles? Add a dollop to top off a bowl of vanilla ice cream? I once made a loaf of gingerbread to accompany the pumpkin dip and it was a divine match.

This would be perfect for a party alongside a tray of apples and assorted fruits to dip with (I am very fond of it with pears). Better yet, it is kid friendly, a Cooking Light recipe and oh-so-seasonal to boot!

Pumpkin Dip
12 Servings

• 3/4 cup (6 oz.) 1/3 less-fat cream cheese (Neufchatel)
• 1/2 cup packed brown sugar
• 1/2 cup canned pumpkin
• 2 tsp. maple syrup
• 1/2 tsp. ground cinnamon
• 24 apple slices

Place first three ingredients in a medium bowl; beat with a mixer at medium speed until well blended. (I whipped or about 2-3 minutes, to get it nice and fluffy) Add syrup and cinnamon, and beat until smooth. Cover dip, and chill 30 minutes. Serve with apple slices.

Note: Because I can’t leave well enough alone, I have a tendency to reduce the brown sugar and increase the maple syrup and cinnamon because I like that maple-cinnamon flavor).

~Recipe courtesy of Cooking Light Annual Recipes 2004

(Thanks across the miles and years to Susan S. who introduced me to this scrumdiddlyumptious dip)

Want to dip into more deliciousness? Check out Wanderfood Wednesday!