Rating: 2.52 stars
118 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 41
  • 2 star values: 46
  • 1 star values: 16

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

Martha Stewart Living, November 2001

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes about 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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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Reviews (4)

118 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 41
  • 2 star values: 46
  • 1 star values: 16
Rating: 4 stars
03/16/2018
I make a Pumpkin stew very similar to this, also a sweet pumkpin dip to serve with fruit and Fall cookie snaps. For the stew I half the pumpkin, EVOO and season. When al-dente I let it cool then cut into chunks. While pump. is roasting I put the stew together, root veggies fresh herbs garlic and home veggie stock. The veggies should be al-dente same time as pump, if added sooner the pump will not hold its shape. I do not add meat, but, I have had it with venison, also very good. I usually buy an oversize pump to hollow out, fill with the stew. Top with roasted seeds! This is a very hardy meal. For the dip, 2 parts pump to 1 part cream cheese, pump pie seasoning. I like to make this with mascarpone and honey. Great with grams, snaps fruit, or spread on toasted pound cake!
Rating: Unrated
10/13/2011
::chuckles::
Rating: Unrated
10/13/2011
also I added fancy feast as a garnish, sooooo.... ^_^
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Rating: Unrated
10/13/2011
I am a cat and I liked this recipe. It did not seem like a dip, that is true of the first review but I liked the cheese and pumpkin