One of Katherine’s sisters has made pumpkin dip for years. We love the recipe, which calls for pumpkin puree, brown sugar, cream cheese and cinnamon. But we wanted to cut back on the sugar. (The original recipe calls for a cup.) Also, we prefer mascarpone to cream cheese, too bad the prices aren’t reversed.
Serve this with gingerbread biscotti, cinnamon crostinis or whatever floats your boat. We used the gingersnap recipe from our tried and true Better Homes and Gardens cookbook.
- 1 15-ounce can of pumpkin puree
- 1/2 cup brown sugar
- 8 ounces mascarpone
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- pinch cloves
- pinch nutmeg
Combine all ingredients in a large bowl. Blend using a hand mixer until combined. Refrigerate until ready to serve.