several pumpkin recipes-hummus, cream cheese and pumpkin pie dip

[sherry7899]

These are from "Cooking With Pumpkin" by Averie Sunshine


I have not tried this one yet-another VF'er requested the recipe.

Pumpkin Chipolte Hummus

15 ounce can drained and rinsed garbanzo beans
1 cup pumpkin puree (not pumpkin pie filling)
2 to 3 TBS of olive oil
1 TBS chipolte seasoning blend
1/2 tsp salt

Combine beans, pumpkin, oil, chipolte seasoning and salt in a blender or food process and process on high speed until smooth, or if chunkier hummus is preferred, blend or pulse in short bursts and desired consistency is reached.

Before serving, drizzle with more olive oil if desired. Hummus will keep in the refrigerator in an airtight container for up to five days.

Cinnamon and spices Pumpkin Cream Cheese:

4 ounces softened cream cheese (light or fat free is okay)
2 TBS pumpkin puree
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp granulated sugar, optional

In a small bowl, combine cream cheese, pumpkin, cinnamon, pumpkin pie spice and sugar if using, and whisk together by hand or beat with an electric mixer until smooth.

Serve with toast, bagels crackers, etc.

Store in an airtight container in the refrigerator for up to ten days.

Fluffy Creamy Pumpkin Pie Dip

-1 Cup pumpkin puree
-four ounces (half a tub) of Cool Whip whipped topping, thawed (light or fat free is fine (I think Trader Joe's may make a more natural version of this)
-about 1/4 a cup of softened cream cheese (light or fat free is okay)
-1 tsp pumpkin pie spice

In a large bowl combine all ingredients using a whisk or electric mixer until smooth.

Can keep in an airtight container in the refrigerator for up to seven days.

Serve with apple slices, graham crackers, pretzels, etc.