Happy Halloween! (And a recipe for Pumpkin Pie Dip)

Happy Halloween! (And a recipe for Pumpkin Pie Dip)

Writing and cooking in: Pittsburgh, PA

I cooked a lot of food on Saturday. I hosted a costume party and baked up goodies from sausage cheese balls to cake pops to stewed tomatoes that look like baby animal hearts and pigs in a blanket wrapped like mummies. But my favorite thing that I made (at least of the sweets) was Pumpkin Pie Dip. It tastes like fall with cinnamon and cloves for warmth and it’s on the healthy side being mostly pumpkin puree and sliced apples to dip in it. The best part? It’s ridiculously easy. So if you are having a party tonight, you can still whip up this dip for an extra treat on your table.

To me, this dip really does taste like pumpkin pie. It’s smooth and creamy and I can eat it with a spoon. In fact, it just occured to me that this might be one of those things that I could freeze and then eat later with a spoon like a frozen mousse-type dessert…oh, man that sounds good even if it is only 45 degrees. But I digress…

Pumpkin is in season now, it’s delicious, packed with vitamin A (which is good for fighting off those viral infections that go around this time of year), and orange so you can enjoy it for Halloween, Thanksgiving, or a dreary day that needs some color.

Pumpkin Pie Dip

1 cup pumpkin, cooked

4 ounces cream cheese, softened

2 T honey

1 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. cloves

Stir all ingredients together as best you can. Microwave at 30 seconds intervals to heat the dip and melt the cream cheese. Stir will between each 30 second interval. The dip is done when all the cream cheese has melted and the dip stirs smoothly. (I did four intervals to make this dip, but your time will vary depending on your microwave and how cold the cream cheese was at the outset.) Serve warm immediately or store later to serve warm or cool. Serve with sliced apples.

Today’s local ingredients:

Honey, Farmers Market Cooperative of East Liberty

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