Though squash and pumpkins certainly seem to come out in full force when fall rolls around (I guess seasonality really hits you in the face on this one). The butternut squash can be found hidden in with some of the other produce the rest of the year, but it suddenly takes center stage when it's time to change up the displays in a blazing advertisement of the season.
So I suppose the whole pumpkin-in-the-fall with cinnamon and spices, sweaters, wool socks, and mittens connotation is pretty strong. But I wish it wasn't. And I wish pumpkin was used more regularly for more than just pies and sweets.
I'm not saying this post helps that in any way... and maybe this was the wrong place to bring it up.
But, soups and stews, curries, roasted, mashed- there are options available.
The taste of this dip is a very autumn-appropriate, and something I immediately find myself craving when the temperature drops and the leaves start changing. I have to wait for the weather to be right so I can feel justified in making and eating it.
This is simple and great with apples or pears, and it tastes like a cross between pumpkin pie and cheesecake (the benefits being that it's much less time consuming and technically "healthy" since it's eaten with fruit).
8 oz (227g) cream cheese, at room temperature
2/3 c (138g) packed brown sugar
3/4 c (175g) pumpkin puree
2 T (30ml) maple syrup
generous 1/2 t (3g) cinnamon
pinch of salt
Beat cream cheese and sugar until well blended. Stir pumpkin into the cream cheese mixture, add the maple syrup, cinnamon, and salt and mix until fully incorporated. Serve with fresh fruit and refrigerate any leftovers.
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It sure is seasonal. I don't care for canned pumpkin and now make sure I have always some on hand in the freezer. Pumpkin actually does freeze pretty good.
ReplyDeleteThis was so good Natalie! I'm pretty sure all the choir people will agree. :)
ReplyDeleteThank you for posting this!
Ashley
Thanks for sharing, it was delicious! Do you think you could use this as a base to flavor a pumpkin latte, instead of using a pre-packaged flavor base? I' be curious to try about about 3 tablespoons mixed with a shot of espresso and some frothed milk. Hmmm...I wonder if it would have any strange chemical reaction...any ideas? . I'll take any way to consume this pumpkin goodness! :)
ReplyDeleteWell Kate, I think I would be more apt to use heavy cream in that instance than I would the cream cheese. I think it would end up incorporating a bit better and the texture would be a little more like what you'd expect from a latte. However, I would also think that a pre-packaged latte mix would be sweeter than this. So, you might have to play with it a little to get the taste you'd like.
ReplyDeleteThen again, I wonder how well the pumpkin would cooperate since it would be a heavier consistency than an of the other ingredients... how well would it homogenize? Just make sure to stir well!
I think the pumpkin would be healthier than all that sweetened powder stuff too---when in doubt use the real thing instead of the "doctored" version.
DeleteMade this for a fall party yesterday and it was delicious! In fact, I made too much and had quite a bit of leftover... which proved to be my demise. :-)
ReplyDeleteThanks for a great, quick, delicious recipe!