This maple pumpkin pie dip is a delicious and super easy snack that kids love! It is made with cream cheese, canned pumpkin, maple syrup and a little spice. Serve it with apples or gingersnaps.
As a recipe developer and food blogger, it never fails to totally bowl me over when I go to a party or to someone’s house and they serve me one of my own recipes. What a giant compliment! This Maple Pumpkin Pie Dip is one of those recipes where that’s happened more than once. One time I served it at a party and my friend arrived with a batch she had made to share as well! That was a first!
I shared it on the blog here back in 2010 and it is another one of the recipes I have myself made more times than I could possibly count. I started making it back in my personal chef days for a family with three kids. They asked for it repeatedly.
Now more than 10 years later, my own kids ask for it repeatedly. They even ask to bring a batch to school for their special birthday snack. (That’s right, no cupcakes, classmates. Sorry! So proud.) I even have demoed it for my daughters class with the cooking cart.
K, so you get it. It is just one of those recipes that once you’ve made it, and you know how easy it is to make and how great it is, it becomes one of those go to again and again recipes. Both kids and grown-ups love it.
And now it will start a new chapter as one of the most beloved recipes in my cookbook. It’s head-slappingly easy. You can pretty much make it anywhere as long as you can plug in a mixer. That’s why I plan to make it on book tour next month. Have maple pumpkin pie dip, will travel. That’ll be my motto!
Which brings me to the other point…I really really want you to come visit me on book tour next month! I’ll be making stops mostly in New England in the North East. Boston, Burlington, Madison CT, South Hadley MA, Philly, Chicago and a bunch of other Vermont stops as well. We will also be adding dates as details firm up.
I’ve created a page with the Maple Book Tour for you to check in on. I’ll be doing demos and handing out samples as well as answering questions and doing signings. I really mean it when I say I would love to have you come out for one (or more) of these events.
And you may have noticed that I haven’t been able to post as frequently in the last few weeks. I hope you don’t mind. I have been in a flurry of organization behind the scenes. I have made all my packing lists, prep lists, shopping lists, BodyPump sub lists and who’s going to babysit lists. And checked them twice. Now that it is all laid out on the calendar, I am so excited! It all seems so much more real and I am so excited for it.
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This maple pumpkin pie dip is a snack that kids love! It’s made with cream cheese, canned pumpkin, maple syrup, & spices. Serve with apples or gingersnaps.
- 8 ounces reduced-fat cream cheese, Neufchatel
- 1 15-ounce can pumpkin puree
- 1/4 cup pure maple syrup, dark or amber
- 1/2 teaspoon pumpkin pie spice
- Beat Neufchatel with an electric mixer on medium-high speed in a large bowl until smooth. Gradually beat in pumpkin, maple syrup and spice. Beat until smooth.
12.2 g mg cholesterol, 4.5 g added sugar
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 7.4 g
- Sodium: 174 mg
- Fat: 3.5 g
- Saturated Fat: 2.2 g
- Carbohydrates: 10.6 g
- Fiber: 1.2 g
- Protein: 2.3 g
Keywords: pumpkin pie dip, pumpkin dip