Sweet cream cheese and pumpkin dip with wonton chips
Votes: 1
Time: 10 hours 15 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Sweet cream cheese and pumpkin dip with wonton chips - detailed recipe.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
Dip sauce
- 450 gr. pumpkin puree
- 250 g of cream cheese (curd cheese) at room temperature
- 1.5 cups powdered sugar, plus more if needed
- 1 tbsp. pumpkin pie spice
- Orange whipped cream, recipe included
- Crispy Candied Pumpkin Seeds, recipe below
- Sliced green apples, for serving
- Fried wonton chips, for serving
Orange whipped cream
- 3/4 cup heavy whipping cream, chilled
- 1 tbsp. honey
- 1 tbsp orange liqueur
- Zest of 1/2 orange
Crunchy Candied Pumpkin Seeds
- 1 cup pumpkin seeds
- 3 tbsp (45 g) butter, melted
- 3 tablespoons of honey
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Recipes with similar ingredients: pumpkin puree, cream cheese, pumpkin pie spice, Orange liqueur, honey
Cooking the dish according to the recipe:
- In a bowl, combine the pumpkin puree, cream cheese, powdered sugar, and pumpkin pie spice. Adjust the sweetness with a little more sugar, if needed.
- Place the mixture in a serving bowl, add a generous dollop of orange whipped cream on top, and sprinkle with crunchy candied pumpkin seeds. Serve with sliced green apples and fried wonton chips!
Recipe cottage cheese and pumpkin dipping sauce.
Orange whipped creamIn a chilled bowl, using an electric hand mixer or a blender fitted with the whisk attachment, beat the cream, honey, orange liqueur, and orange zest until stiff peaks form. Refrigerate for 2 hours.
Crunchy Candied Pumpkin SeedsPlace the seeds in a bowl and cover with warm water. Add 1 tablespoon of salt, stir until dissolved, and let sit overnight to make the seeds easier to peel.
Preheat oven to 150°C.
Strain and dry the seeds completely. Roll in butter and honey and sprinkle with salt to taste. Place on a baking sheet and bake, stirring every 10-15 minutes, until golden brown, about 1 hour. Let cool.
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