Thursday, October 18, 2018

Pumpkin Pie Dip -Little Dipper Crock Pot Small Batch Recipe

I thought it might be fun to try something a bit sweeter using the Little Dipper Crock Pot... This Pumpkin Pie Dip is creamy and mild and can be served with everything from cookies to sliced apples. Most pumpkin dips I've seen are chilled, I love that this one is served warm. My only deviations from the recipe were to use canned pumpkin and spices that I had on-hand instead of the canned pie mix, and if you don't use the mix you'll need to add some sugar. I can easily see this becoming a Halloween or Thanksgiving tradition, how about snuggling up to watch It's the Great Pumpkin Charlie Brown while noshing on a batch of this yummy dip:@)

 As a point of reference, my cream cheese was cold and went into the vessel in one chunk. 
After one hour I could mix everything but a few lumps remained. I let it heat through for 15 more minutes. 
 Leftovers? Spoon over pasta for a nice side dish.
And while it won't fully firm up after being chilled, it is still good schmeared on a bagel:@)

Pumpkin Pie Dip-adapted from A Year of Slow Cooking
4 oz cream cheese
1/4 C sour cream
1 C canned pumpkin pie mix ~or~ 1 C pumpkin plus 3/4 tsp pumpkin pie spice, more if desired
1 Tblsp brown sugar ~only~ if not using pie mix, maybe more depending on your tastes-you know your crowd...
chopped walnuts or pecan, optional-I did not use these
  1. Add cream cheese to Little Dipper Crock Pot. Top with sour cream and then pour on pumpkin (and sugar and spices if using).
  2. Cover, plug in Crock Pot and let heat for one hour.
  3. Remove lid away from pot so condensation doesn't drip back in, and stir. If the cream cheese hasn't totally melted, cover and keep heating and stir every 15 minutes until fully incorporated. 
  4. Serve with graham crackers, gingersnaps, nilla wafers, animal crackers, pretzels, bagel chips, sliced apples or pears... Marshmallows? Chocolate?? Oreos??? ...A spoon????
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