Whip up this sweet and savory Pumpkin Cream Cheese Dip with Bacon and Pecans! Wow all your party guests this holiday season!
Almost every year, I make my own pumpkin puree, and that means I have TONS of pumpkin! Luckily, there are no shortage of delicious things to make with it!
Case in point: This Cream Cheese Pumpkin Dip. I LOVE to serve this at my fall parties and as an appetizer for Thanksgiving. It’s got just the right mix of sweet and savory, and a great blend of textures.
It goes great with every type of dipper, like crackers, vegetables, and my favorite–apple slices!
Ingredients for Pumpkin Cream Cheese Dip
- Pumpkin puree
- Brown sugar
- Maple syrup
- Lemon juice
- Cream cheese
- Green onions
How to Make Pumpkin Cream Cheese Dip
First you’ll need to make Pumpkin Butter. I don’t know why it’s called “Pumpkin Butter,” because no actual butter is involved. It’s really more of a delicious, sweet pumpkin puree that you can spread on toast and the like–as if you were spreading butter.
ANYHOO, here’s what you do.
Get a large bowl and add 2 cups of pumpkin puree (a standard can of pumpkin) along with 1/2 cup of loosely packed brown sugar, 2 tablespoons of maple syrup, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1 tablespoon of lemon juice, and just a sprinkle of salt.
Stir that all together, and then remove 1/2 cup and save it for another use. (My daughter LOVES it on toast and keeps asking me to make more!)
Then add 8 ounces (a standard brick) of softened cream cheese.
Now it’s time to get out your hand mixer and blend! I LOVE my OXO Hand Mixer. It has a light (which is a cool feature if you want to blend things in the dark I guess :)), and a flat base so you can set it down and not have to prop it against the side of your bowl! That’s why I like it the most!
Now just blend everything together on low to medium speed. When you’re done, there may still be some cream cheese lumps. That is to be expected, and nobody has ever complained 🙂
Now it’s time to add four slices of cooked, crumbled bacon, 1 cup of chopped pecans, and two sliced green onions.
Just stir that all together, and you are done! This keeps well in the refrigerator, so you can even make it a day in advance.
Add this Cream Cheese Pumpkin Dip to your list of “must make” pumpkin recipes!
This post contains affiliate links and also previously appeared on Fun, Cheap or Free, where I am a contributor.
- 2 cups pumpkin puree, divided
- 1/2 cup lightly-packed brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 8 ounces cream cheese, softened
- 1 cup pecans, chopped
- 4 slices bacon, cooked and crumbled
- 2 green onions, chopped
- In a large bowl, mix together the 2 cups pumpkin puree, 1/2 cup brown sugar, 2 tablespoons maple syrup, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/8 teaspoon salt, and 1 tablespoon lemon juice.
- After mixing, remove 1/2 cup of the pumpkin puree mixture and refrigerate. Use as pumpkin butter for toast or whatever else you desire.
- Add 8 ounces of softened cream cheese and use a hand mixer to blend on low or medium speed. Some small lumps of cream cheese may remain.
- Add the crumbled bacon, chopped pecans, and chopped green onions. Stir all together.
- Refrigerate until ready to serve. Goes great with crackers, vegetables, cheese sticks, and apple slices.
This dip can be made a day or two in advance and refrigerated until ready to serve.