What to do with leftover pumpkin? Well, in my kitchen, there is no such thing. Being completely obsessed with everything pumpkin, from beers to butters to bagels and beyond, every little speck of pumpkin usually gets used up.
Which means it's time to go out and get another can.
What I love about pumpkin is that is melds so well with my favorite spices. All those ones that make you feel warm and fuzzy and festive and cuddley: nutmeg, cloves, cinnamon, etc. So here's one way to coat anything and everything in all that spicy pumpkin goodness.
{Pumpkin Dip}
Ingredients
6-8 ounces cream cheese, softened
1 can (15 ounces) pumpkin puree
1 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon allspice
1 teaspoon vanilla
1 teaspoon salt
Directions
Beat together and transfer to a pretty bowl. Chill before serving with gingersnaps, animal crackers, pretzels or whatever suits your fancy. Store in an airtight container for up to a week.
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