Get the latest from TODAY
It's just not fall without pumpkin and it's just not a party without dip. So it stands to reason that if you're having a fall party, you need some pumpkin dip! Enter two incredibly easy five-minute dips — sweet creamy pumpkin pie dip and savory pumpkin chipotle hummus — courtesy of the new cookbook "Cooking with Pumpkin" by Averie Sunshine, creator of the blog averiecooks.com.
The dips come together quickly because they're both made with canned pumpkin puree instead of fresh pumpkin. Sunshine says she prefers the consistency in taste and texture that canned pumpkin provides. "Plus you don't have to clean a pumpkin, roast it, puree it and then start the recipe," she adds. "Canned is so much easier and much more consistent across the board." Got a few minutes to spare? Whip up one of these dips — or both — right now and call it a party.
Pumpkin chipotle hummus
I love dips and spreads of any kind, especially hummus, and it’s one of the easiest and fastest things to make at home. After trying fresh, homemade hummus that can be customized with your preferred spices and seasonings, it’s difficult to go back to store-bought. And think of all the money you’ll save — those little store-bought containers of hummus are pricey, and there’s not much in them. This recipe makes a nice big batch, perfect for those of us who can make a meal out of chips and dip.
Time: 5 minutes
Makes: 2 heaping cups
- 15-ounce can garbanzo beans (chickpeas), drained and rinsed
- 1 cup pumpkin puree
- 2 to 3 tablespoons olive oil, plus more for drizzling before serving
- 1 tablespoon + chipotle seasoning blend (Note: Because seasonings vary widely by type and brand, adjust measurement to taste)
- 1/2 teaspoon + salt
Combine beans, pumpkin, oil, chipotle seasoning, and salt in a blender or food processor and process on high speed until smooth; or, if chunkier hummus is preferred, blend or pulse in short bursts until desired consistency is reached. Before serving with your favorite chips, crackers, bread, or vegetables, drizzle with olive oil, if desired. Hummus will keep airtight for up to 5 days in the refrigerator.
Savory dip tips: Sunshine likes to serve her pumpkin chipotle hummus on a cheese platter along with other dips and spreads. She also adds it to sandwiches and wraps and dollops it on salads. Or try this simple appetizer: "Slice bread into rounds, smear each slice with dip, top with cheese and broil for a bruschetta-like appetizer — so many ways to be creative!"
Fluffy creamy pumpkin-pie dip recipe
I love dips of all kinds, and the fluffier and creamier the better. The closer I can get to eating frosting or pie filling by smearing it on crackers and calling it a dip, the happier I am. I don’t even need crackers or fresh fruit slices for this fast and easy dip that comes together in minutes. I’m quite content just digging in with a spoon.
Time: 5 minutes
Makes: About 2 cups (Recipe is easily doubled — see note below)
- 1 cup pumpkin
- 4 ounces (half a tub) whipped topping, thawed (Cool Whip or similar; light or fat-free is OK)
- 2 ounces (about ¼ cup) cream cheese, softened (light or fat-free is okay)
- 1/2 cup confectioner's sugar
- 1 teaspoon pumpkin pie spice
In a large bowl, combine pumpkin, whipped topping, cream cheese, confectioner's sugar, and pumpkin pie spice and beat with an electric mixer until smooth, or whisk by hand. Serve immediately with graham crackers, cookies, bagels, apple or pear slices, pretzels, or your favorite snack foods. Dip will keep airtight in the refrigerator for up to 1 week.
Note: To double, use a whole tub of whipped topping, a full 15-ounce can of pumpkin puree, and double the other ingredients.
Sweet dip tips: In addition to the dippers listed in the recipe, Sunshine likes to serve pumpkin pie dip with flatbreads, sliced baguette and cinnamon-sugar pita chips. Or try this easy recipe idea: Spread some dip on a tortilla or wrap, add diced apples, sprinkle with cinnamon-sugar and roll up. "It's a perfect grab-and-go snack for kids or adults alike," says Sunshine.
Recipes and photos reprinted with permission from Cooking with Pumpkin, by Averie Sunshine, The Countryman Press