Remember how I told you about my pumpkin woes? I’ve been feeling the same way about apples. Since they’re so inexpensive right now, I’ve been buying a quite a few each time I’m at the store. Only problem? Everybody is burnt out on apples. I can’t even come up with anything to bake with them!

That’s where this dip came in. I figure if I put a sweet dip with the apples, everyone would gobble them up. And they did! It tastes exactly like a pumpkin cheesecake and even my husband, who hates pumpkin, loved this.

Pumpkin Cheesecake Dip

adapted from Taste of Home


1 brick (8 ounces) cream cheese
1 cup pumpkin puree
1½ cups powdered sugar
1 teaspoon pumpkin pie spice
½ teaspoon ground ginger
1 - 2 tablespoons heavy whipping cream (optional)
gingersnaps and/or fresh fruit for serving


  1. Using a mixer, beat cream cheese and pumpkin puree until smooth. Add powdered sugar (1/2 cup at a time), pumpkin pie spice, and ginger until combined. If your dip is too thick, add 1 - 2 tablespoons of heavy cream to thin it out. Keep in refrigerator and serve cold



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