Tuesday, November 1, 2011

Pumpkin Pie Dip -- Hot or Cold

Here are two ways to get pumpkin pie flavor without making a pie.
The "hot" recipe isn't really a dip -- it's Crustless Pumpkin Pie.
I broke a cardinal rule by making this recipe for the first time when I was serving it to a group. It was just "OK" not fabulous and it took longer to cook than the recipe said so I had guests waiting for dessert. The leavening in the Bisquick made it cake-y and puffed. I would omit it next time -- I don't see where it's really needed; you're essentially baking pumpkin pie filling in a crock-pot. And it did not make the house smell like baking pumpkin pie all day while it cooked. We barely smelled it. But, because I promised my friend Jeannie I would post it on the blog for her, here it is. May your experience with this recipe be better than mine.

1 15-ounce can of pumpkin puree
1 12-ounce can evaporated milk
3/4 cup white sugar
1/2 cup Bisquick-type mix
2 eggs
2 Tablespoons butter, melted
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon ginger
2 teaspoons vanilla extract

Use a 4-quart crockpot. If you only have a big one, you can use it, but be aware that the batter will be spread out more and will cook much quicker. If you insert an oven-safe dish into the crock, it will work, but the batter will be quite thick and will take a VERY long time. Plan accordingly.

Spray cooking spray into your crockpot.

Set aside.

In a mixing bowl, combine all of the ingredients, and whisk until fully blended. No need to use a hand or stand mixer, just some elbow-grease.

Pour the batter into the prepared crockpot. Cover and cook on high for 3-4 hours, or on low for about 6. Check your "pie" after 2 hours on high, and 3 hours on low, then check every 30 minutes.

When fully cooked, the pie will look just like a finished pumpkin pie. The batter will have browned and will crack in a few places. The center will have set enough for you to touch it without getting batter on your finger.

Let sit in the crockpot until room temperature, then spoon into serving dishes and top with whipped cream.

I much prefer the taste of this cold pumpkin pie dip, a Taste of Home recipe. Besides gingersnaps, I think it would taste good on vanilla wafers and graham crackers.

1 8-ounce package cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.

If you don't have pumpkin pie spice -- I didn't -- you can make a substitute by combining 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon allspice. It equals the 1 teaspoon you need for the recipe.


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