Time: 10 min.
Complexity: easily
Servings: 6 – 8

Dipping sauce with pumpkin and cream cheese.

This after-dinner dessert dip tastes like pumpkin pie, but when pulled apart, it's even better and adds a pop of color to your party table.

Ingredients:

• 430 gr. pumpkin puree
• 2/3 cup light brown sugar
• 100 g of cottage cheese, room temperature
• 3/4 tsp pumpkin pie spice
• 1/4 tsp coarse salt
• 3/4 cup heavy cream
• Crispy gingerbread cookies, for filing
• Choice of dipping snacks: gingerbread, cinnamon sugar pita chips, graham cracker

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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pumpkin puree, curd cheese, brown sugar, pumpkin pie spice, shortbread cookies, cream

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Preparation:

Step 1
• Place the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice, and salt in a large bowl and beat with an electric mixer on medium speed until smooth. Add the heavy cream and continue beating on medium speed until fluffy.
Step 2
• Transfer the sauce to a bowl and refrigerate until ready to serve. Just before serving, garnish the dipping sauce with gingersnaps. Serve with your choice of appetizers.

Votes: 2