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

Source: Martha Stewart Living, November 2001
Yield

Ingredients

Directions

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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118
  • halfnelson79079
    16 MAR, 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!
    Reply
  • JuniorSpy
    13 OCT, 2011
    ::chuckles::
    Reply
  • JuniorSpy
    13 OCT, 2011
    also I added fancy feast as a garnish, sooooo.... ^_^
    Reply
  • JuniorSpy
    13 OCT, 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
    Reply
  • thefoodspy
    25 NOV, 2010
    We made it and it was not good at all... ended up dumping it out. The parmesan doesn't work with the pumpkin and It just doesn't taste like anything close to a dip.
    Reply

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