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
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
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.
Lay pumpkin halves cavity side down on a parchment covered sheet pan. Bake about 30-45 minutes until soft. Cool.
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
Combine baked pumpkin and cream cheese. Mix well. Using a hand mixer will create a smoother texture.
Add spices and sugar. Blend well until sugar is dissolved. The mixture should be creamy. Taste and adjust sweetness if needed.
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%