Pumpkin Pie Dip
I saw this recipe and knew I had to try it. I absolutely love fall food. All the apples, pumpkin, and cranberries. And, this was an opportunity to use my Little Dipper. I love using it because it’s so cute 🙂 We were having friends over to watch some college football and just hang out. This was a great addition to our menu. I served it with pretzels and ginger snap cookies.
Little Dipper Pumpkin Pie Dip – from A Year of Crockpotting
1 cup canned pumpkin pie mix – I used a can of pumpkin and added some cinnamon and nutmeg
4 oz cream cheese – I used Tofutti Better than Cream Cheese
1/4 cup sour cream – I used Trader Joe’s goat milk yogurt
chopped walnuts, optional
I use my Little Dipper—these measurements are perfect for a little dipper. If you don’t have one, you can put an oven-safe dish inside of your large crockpot.
Add the cream cheese to the Little Dipper. Top with sour cream (yogurt), then pour in the pumpkin pie filling.
Cover and cook for about an hour, then stir well. If the cream cheese isn’t fully melted, cook a bit longer. The Little Dipper doesn’t have temperature settings, you just plug it in. If you are going to use a big crockpot with an oven-safe dish inside, cook on high for about an hour, or 2 on low.
Garnish with chopped walnuts, if desired. I set out some walnuts and planned to serve the dip with them, but ended up forgetting.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Unfortunately I didn’t enjoy these. It had all my favourite flavours, so I thought they would be delicious but I had a feeling whilst making they were going to be too sweet, and they were.
Also the base definitely needs increasing as half the mix barely covers the bottom of the tin and with two wet elements it needs to be sturdier. Whilst the side pieces all stayed together the middle ones were just a gooey mess.
But still didn’t detract from the biggest issue – far too sweet. (And I have plenty a sweet tooth!)
Lovely blog though! (Sorry, hate leaving negative feedback! I just wouldn’t want someone else to have the same issues. Also, tinned pumpkin is quite pricey in the UK so wouldn’t want others to waste money on a recipe that doesn’t work)
beantownbaker — December 26th, 2013 @ 11:02 am
Sorry to hear this recipe didn’t work out for you… Thanks for the feedback.
I’m going to try these. I think Brits don’t generally eat things as sweet as we do and I read the recipe and it doesn’t seem as if it has too much sugar, but I am going to double the crust recipe because it does seem as if it is a bit scant, plus I’m going to make a double batch. Tell me, do these have to be stored in the fridge? I see the note to put in fridge to set. Are they too soft at room temp? If so, do you think not adding the milk to the dulce de leche would take care of that? I’m bringing them to an event and there will be no refrigeration available.