Wednesday, February 16, 2011

Pumpkin Dip

Part of my job on the cardiology floor was to monitor patients' heart rhythms while they were getting tests done.  It was stressful if the patient's condition was a little precarious, but most of the time it was just a precaution.  I ventured down to MRI one time and noticed that one of the MRI techs had made pumpkin dip for the rest of her coworkers.  I didn't try any but I asked for the recipe since it smelled great.  She graciously printed a copy for me and I made it for my coworkers to celebrate my preceptee's last day of orientation.  My coworkers liked it so much that I ended up printing copies for them, too.

Making sure the cream cheese is softened is KEY.  Microwave it (out of the foil packet, of course) or leave it out at room temperature to get the consistency you need.  I omitted the orange juice and it still tasted fine- I think it's more for color than taste.  I served it with graham crackers, apple slices, and honey wheat pretzel braids.

Thanks to the MRI tech and Sue from Allrecipes!

Pumpkin Dip


  • 1 (8 ounce) package cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 (15 ounce) can solid pack pumpkin
  • 1 tablespoon ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon frozen orange juice concentrate


  1. In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

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