Pumpkin Dip

4 cups

Served in a roasted pumpkin, this hearty dip can be eaten on crackers, bread, or baby carrots.


  • 3 sugar pumpkins, about 2 pounds each

  • 5 tablespoons olive oil, plus more for brushing pan

  • Coarse salt and freshly ground pepper

  • 3 sprigs rosemary

  • 3 garlic cloves, unpeeled

  • 1 tablespoon grated Parmesan cheese

  • Crudites, bread, and crackers, for serving


  1. Preheat oven to 425 degrees. Slice the tops off of the pumpkins. Remove the seeds, and discard. Drizzle the insides of the pumpkins with 1 tablespoon olive oil each. Season with salt and pepper. Place 1 sprig each of rosemary and 1 clove of garlic into the cavity of each pumpkin.

  2. Place the pumpkins in an oiled 11-by-13-inch pan, and bake in the oven until the skin is easily pierced with a knife, 30 to 40 minutes. Remove pumpkins from the oven, and allow to cool.

  3. Carefully remove the flesh from the pumpkins, reserving shell from most attractive pumpkin for serving. Squeeze roasted garlic from papery skins; place in the bowl of a food processor. Add pumpkin flesh; puree until smooth. If puree is watery or thin, place it in a fine-mesh sieve lined with damp cheesecloth, and allow liquid to drain for 20 to 30 minutes.

  4. Add the grated Parmesan and remaining 2 tablespoons olive oil to the pumpkin mixture. Stir to combine. Adjust seasoning with salt and pepper if necessary. Serve at room temperature in pumpkin shell with crudites, bread, and crackers.


Cook's Notes

After the pumpkins are roasted, use the most attractive one as the serving bowl. When scooping flesh from the pumpkin, leave at least a half-inch thickness so the inside doesn't collapse.

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