Serving creamy Pumpkin Mascarpone Dip in a carved out pie pumpkin makes a creatively delicious centerpiece for any Fall dinner party.
Hey, friends! I couldn’t wait to share this Pumpkin Mascarpone Dip recipe with you! Why? Well, because it’s really delicious, it’s really EASY, it makes a fun party food/centerpiece, and let’s face it…I’m a little late to the pumpkin season Pinterest party this year!
I’m sure you know what I mean. There are so many delicious pumpkin recipes in my Pinterest feed right now and that’s partially what inspired today’s dip. The other inspiration came from my pantry challenge — using what I find in the pantry and getting creative. Luckily, I had several containers of mascarpone cheese (I have plans to make tiramisu soon!) and canned pumpkin which are the basic ingredients.
Mascarpone cheese is creamier than cream cheese, and a little sweeter, so I only added a small amount of powdered sugar and a tablespoon of honey to sweeten this dip. To that I added pumpkin pie spice and a few drops of vanilla — all readily available in my pantry. Win!
A fun and creative way to serve this dip is using a small pie pumpkin as the bowl. I found them on sale this week for just $1 each at my neighborhood Kroger. Slice off the top of the pumpkin and use a tablespoon to scoop out the seeds and scrape the inside walls until they’re smooth and clean. Spoon the dip inside, garnish the top with a little ground cinnamon, add a cinnamon stick (if you have it), and you’ve got a pretty Fall appetizer tray that can double as your table’s centerpiece. I used my new Revol basalt slate stone look pizza pan as the tray and love the look of that!
Ginger snap cookies make great dippers and a bite of this is like eating pumpkin pie — so delicious! If you don’t have ginger snaps, graham crackers or apple slices also work well with this dip.
In East Tennessee the trees are beginning to turn yellow and orange and will be at their peak within a few days. That means it’s time to enjoy crisp mornings, sweater season, and pumpkin everything! Enjoy, friends!
- 8 oz. mascarpone cheese
- 2/3 cup canned pumpkin
- 1/2 cup powdered sugar
- 1 tablespoon honey
- 1 teaspoon pumplin pie spice
- 1/2 teaspoon vanilla
- dash cinnamon
- apple slices & ginger snaps for dipping
- With an electric mixer, whip mascarpone cheese until smooth and creamy. Add powdered sugar and honey and mix until smooth.
- Scrape down sides of bowl and then add the pumpkin, vanilla, and pumpkin pie spice. Cream together until well combined.
- Place dip in serving bowl and sprinkle with ground cinnamon to garnish. Chill the dip for an hour before serving with apple slices and ginger snaps.
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Serving Size:1 Servings
Amount Per Serving: Calories: 183 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 39mg Sodium: 130mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 1g Sugar: 13g Sugar Alcohols: 0g Protein: 2g