Korean Food, Baking, DIY's & So Much More!

Pumpkin Dip

At my local market, organic sugar pumpkins were on super sale so I just couldn’t resist.  I took this baby home, gutted and stuffed him {seemingly a horrific fate for him but a delicious one for me}!

Pumpkin Dip
 
Author:
Ingredients
  • 8 oz mascarpone cheese
  • 4 tb maple syrup
  • 2 tb powdered sugar
  • ¼ c pumpkin puree
  • ½ tb pumpkin spice
  • 1 ts vanilla
  • 2 tb cream
Instructions
  1. In a bowl, blend everything together.
  2. Stuff into a hollowed out sugar pumpkin or bowl.
  3. Serve with crackers/biscuits/cookies/fruit.

And please don’t throw away the emptied pumpkin/seeds.  You can scrape him clean and roast then puree for a simple and delicious homemade pumpkin puree and tomorrow, I’ll show you how to roast the *crispiest* pumpkin seeds ever.

Love,

Your Squishy Monster ^.~

20 thoughts on “Pumpkin Dip

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: