Who doesn’t love a pumpkin? This dip lets you have some of the fun of pumpkin carving, minus scooping out the slimy innards. You can make this dip any time of year, but it’s definitely great in the fall to scratch that ‘pumpkin spice’ itch. By adjusting the salty/sweet levels, you can treat this like a hummus-y appetizer or as a dessert dip. Happy fall, y’all!

Ingredients:

1 8 oz package of cream cheese (I like Miyoko’s unflavored one)

1 can of plain pumpkin purée (not sweetened)

3-4 dashes garam masala

Agave (or preferred sweetener) to taste

Salt to taste

For serving:

Crackers and veggies (if you’re going savory), or

Cookies and fruit (if you’re going sweet)

Optional for garnish: Nori sheets | Green bell pepper

Recipe Instructions:

Combine cream cheese, pumpkin, and garam masala in a bowl and stir until thoroughly combined. Taste, add in a small amount of salt and agave, re-stir and re-taste, and repeat until the mixture attains your desired level of savory/sweet.

Place in a serving bowl and refrigerate until ready to serve. Make sure to serve this with some tasty dippers on the side, like crackers or nilla wafers.

For some extra chuckles, you can add a jack o’ lantern face to the dip! I used nori for the face and a piece of bell pepper for the stem.