Pumpkin days march on. Pumpkins--and pumpkin fests--are everywhere you look. The whole world seems to be turning orange in these hours leading up to Halloween, with Thanksgiving just around the corner as well.
His mommy and I recently took the new little sweetie grandperson to his first pumpkin patch; we left with three small pumpkins--one for him and two for me to bring home to boil and use for pumpkin dishes. My recipe album overruns with pumpkin ideas I've filed away.
Last night Hubby was eager for a tiny evening snack to put out the fire of some Tex-Mex food he'd eaten at a p.m. business meeting, so I whipped up this Pumpkin Apple Dip, very light and soothing with some chunks of cool, fresh fruit. Although the list of ingredients calls for 1/2 cup brown sugar, by using brown-sugar substitute (tried with Splenda brand) I'm able to cut that amount in half, as the package directs.
Pumpkin Apple Dip, which I obtained from a Kroger grocery-store flyer (always a good source of unusual recipes), was just wonderful as a late-evening snack but also would be great as a topping for pound cake or for a baked sweet potato, among other versatile uses that I'm sure inventive cooks could hatch up.
Pumpkin Apple Dip
1 (8-ounce package) cream cheese (I use low-fat Neufchatel cheese), softened
1/2 cup packed brown sugar (I use 1/4 cup brown-sugar substitute)
1/2 cup pureed pumpkin (or canned pumpkin)
1/2 teaspoon ground cinnamon
apple slices or other fruit, sliced
In a medium bowl beat cream cheese, brown sugar, and pumpkin with a mixer at medium speed until mixture is well-blended. Add cinnamon and beat until smooth. Cover and chill for 1 hour before you serve. Serve with apple slices or other sliced fruit.