For a printable version of this recipe and complete ingredients listing, click here.
Okay, so it’s that time of year again, and I’m thrilled that pumpkin and squash have started going on sale at the grocery stores. I’m the sort of person who eats pumpkin year-round, but I feel weird making pumpkin recipes for other people in the middle of spring, if you know what I mean.
So, I am really excited that it’s finally late September, because I can totally get away with whipping up some of my favorite food in the world–creamy, spicy, yummy pumpkin dip!
Begin by softening an 8-ounce package of cream cheese. If it’s not super soft, that’s okay. Add 1 tablespoon vanilla and that should make it super beatable.
Whip in 3 cups of confectioner’s (powdered) sugar. It’s okay if there are some small lumps at this stage.
Add the contents of one (15-ounce) can of solid-pack pumpkin. Stir well.
Next, add 1 tablespoon cinnamon and 1-1/2 tablespoons pumpkin pie spice (you can use a premade blend or instead use 4 teaspoons of various spices like nutmeg, mace, allspice, cloves or ginger). Stir in spices♥.
♥Chef’s Note: This recipe is best prepared the night before serving. If you’re serving it right away, you may want to add additional amounts of spice, since the flavors won’t have time to marry the way they do overnight in a fridge. Also, be prepared for a thinner consistency and
lighter color if serving right away. You may want to reduce the amount of frozen orange juice to avoid excessive thinning.
After spices are blended in, add about 3 rounded spoonfuls of frozen orange juice concentrate (not diluted). (I like to use more frozen juice than other recipes I’ve seen…it really blends with the flavors and makes the recipe tangy.)
If orange juice is still fairly solid, walk away for five minutes and come back to stir. By this time it should blend easily.
Refrigerate overnight. Just before serving, stir well and transfer into serving dish or hollowed-out pumpkin if desired.