Pumpkin Dip with a Little Sugar and Spice: Pumpkin Fluff

Super Simple Pumpkin Dip

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Here in Florida the days still soar to over 80 degrees on a regular basis and we’re keeping our flip flops and shorts around for a few more months.

However, it is in our food where we can really make it feel like Fall.  And it all starts with pumpkin — or in this case a pumpkin dip that is super simple, creamy, sweet, spiced just enough and easy to keep around in the fridge. I’ve made this dip more than 20 timesand I tell you (honest, cross my heart) Pumpkin Fluff can be made in small quantities and big (just double the recipe), and pleases both big andlittle trick o’ treaters.

So, without further ado, our family’s go-to-fall/halloween-party-dessert: Pumpkin Fluff.

Try it, I promise everyone will love it.

Pumpkin Fluff

Dip:
1 cup pumpkin (about 1/2 can pumpkin)
8 oz cream cheese
1 cup powdered sugar
1/2 tsp cinnamon
1/2 tsp ginger

For Serving:

Ginger Thins (a thin gingersnap) AND/OR Cinnamon Sugar Pita Chips

Step 1: Take ingredients out of the fridge and/or cabinet.

Step 2: Measure and dump dip ingredients into your food processor (or mixer with a whip attachment – just make sure the cream cheese is room temperature if using a mixer – no one wants lumpy fluff).

Step 3: Turn on the food processor (or mixer) and step away for a few minutes until everything is totally incorporated and the fluff is, well, fluffy and smooth.

Step 4: Spoon out into a serving bowl, place the bowl on a platter or plate, lay the ginger thins or pita chips around. (Or place the dip in the fridge for up to 5 days and serve when you feel like it).

Step 5: Enjoy!


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Pumpkin Fluff

This pumpkin dip is super simple, creamy, sweet, spiced just enough and easy to keep around in the fridge. I've made this dip more than 20 times and I tell you (honest, cross my heart) Pumpkin Fluff can be made in small quantities and big (just double the recipe).

Ingredients:

Dip:
1 cup pumpkin (about 1/2 half can of pumpkin)
8 oz cream cheese
1 cup powdered sugar
1/2 tsp cinnamon
1/2 tsp ginger

For Serving:

Ginger Thins (a thin gingersnap) AND/OR Cinnamon Sugar Pita Chips

Directions:

Step 1: Take ingredients out of the fridge and/or cabinet.

Step 2: Measure and dump dip ingredients into your food processor (or mixer with a whip attachment - just make sure the cream cheese is room temperature if using a mixer - no one wants lumpy fluff).

Step 3: Turn on the food processor (or mixer) and step away for a few minutes until everything is totally incorporated and the fluff is, well, fluffy and smooth.

Step 4: Spoon out into a serving bowl, place the bowl on a platter or plate, lay the ginger thins or pita chips around. (Or place the dip in the fridge for up to 5 days and serve when you feel like it).

Step 5: Enjoy!

 

Julia Montgomery Stewart

Nicknamed “Julia Child” at a young age, our own Julia is most at home in the kitchen. Lately, she has combined her culinary talents with a new hobby—fitness and healthy living. As a result, her recipes reflect an intriguing balance between eating well without sacrificing flavor. Outside the home, Julia is a consummate event planner, and spent the first ten years of her career as a publicist before expanding her portfolio of talents with the launch of Live Pretty in 2010. Balancing the busy demands of career and family, Julia lives with her husband and daughter in Orlando, Florida. In addition to her work in marketing, she serves a number of community organizations and initiatives in Central Florida.

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One Response to “Pumpkin Dip with a Little Sugar and Spice: Pumpkin Fluff”

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