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October 22, 2018

Pumpkin Dip

  • CA Farm to School Network, Urban & Enviromental Policy Institute Occidental College

This tasty, creamy dip will win over your little eaters. Use this recipe as an Autumn taste test!

This is a CACFP autumn recipe for pumpkin.

Cooking and prep level: Basic.

  • Prep Time1 hr
  • Cook Time1 hr
  • Total Time2 hr
  • Yield16
  • Serving Size1 Tablespoon
  • Energy90 cal
  • HAACP Process2
  • Course
    • Snack
  • USDA Meal Components
    • 1/2 cup grains
    • .5 oz alternate protein
  • Diet
    • Vegetarian

Ingredients

To cook the pumpkin

  • Pie Pumpkin, medium size

For the dip

  • 15 oz baked fresh pumpkin
  • 8 oz cream cheese, at room temp
  • 2 T brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 16 full rectangles graham crackers

Method

Baking the pumpkin

1

Preheat the oven to 350 degrees. Cut the pumpkin in half. Scoop out the seeds and membrane. Dispose of seeds or save to roast and compliment the dip.

 

2

Lay pumpkin halves cavity side down on a parchment covered sheet pan. Bake about 30-45 minutes until soft. Cool.

3

Scoop flesh out of pumpkin halves. Measure 15 oz and freeze the remainder of the pumpkin flesh. Refrigerate the reserved pumpkin until cold.

For the dip

4

Combine baked pumpkin and cream cheese. Mix well. Using a hand mixer will create a smoother texture.

5

Add spices and sugar. Blend well until sugar is dissolved. The mixture should be creamy. Taste and adjust sweetness if needed.

6

Place 1 Tablespoon of dip on a plate. Add 1 full graham cracker, broken into sections. If using toasted seeds, sprinkle on top of dip. Serve.

You can bake the pumpkin 1-3 days ahead and refrigerate until needed. Freeze any leftover pumpkin for future recipes.

  • Nutrition Facts

  • 16 servings per container
  • Serving Size1 Tablespoon
  • Amount per serving
  • Calories90
  • % Daily Value*
  • Total Fat1.5 g1.92%
  • Saturated Fat0 g0%
  • Trans Fat0 g
  • Sodium190 mg8.26%
  • Total Carbohydrate16 g5.82%
  • Dietary Fiber0.9 g3.21%
  • Total Sugars8 g
  • Protein3 g6%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Filed Under: Autumn, CACFP Recipe

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