I know that autumn has really arrived when….
- the temperatures are cooler?
- the leaves are changing?
- the days are getting shorter?
Nope! ¬†It is autumn in our home when I make the first batch of pumpkin dip of the season! I made my first batch on Sunday, and the Littlest Chef has been enjoying it all week in her lunches with apple or pear slices.
I don’t recall where I first saw this recipe. Versions abound, and it is quite likely that I saw it on a box of cream cheese. ¬†The Littlest Chef was in Preschool, and we were asked to send a snack for a party. ¬†I had seen this recipe and thought it looked very kid friendly.
Then, the drama ensued. ¬†It seems that what struck me as a likely home run with the 3-year old set was not an obvious hit with the Littlest Chef. ¬†She objected, sobbed, moaned and generally threw a fit of epic proportions over the idea that I was sending this to her Preschool. ¬†If you’ve ever met the Littlest Chef, you know how rare such behavior is, and I was very surprised by it. ¬†She insisted that her peeps wouldn’t like it.
I begged her to trust me on¬†this one, and we sent a platter of pumpkin dip and sliced apples for dipping with one grumpy girl. ¬†At the end of the day, the Preschool teacher handed me a platter practically licked clean and said that the children couldn’t stop eating it. ¬†The Littlest Chef was grinning from ear to ear and asking whether I had any more of the pumpkin dip. ¬†A favorite had been born!
I probably¬†followed a recipe from a cream cheese package or the internet the first time I made this. However, now that it is a favorite, I feel I have some liberty to tweak it to make it better and certainly more healthy. ¬†Most versions have a very high ratio of cream cheese to pumpkin (e.g., 2:1) and a lot more sugar than I like to use. ¬†Also, many versions skimp on the yummy spices that make such recipes so delectable. My current recipe cuts back on fat and sugar and boosts the spice for a healthier version that still tastes like a sweet treat.