A delicious fall dip great with apples, pretzels, or pita chips taken from the blog on Moorpark, Calif.’s Underwood Family Farm’s Web site. A lot of steps but totally worth the wait if you’re patient. I even ate left over 4 days after it was made and tasted like it was a fresh batch. Thanks Underwood Farm! Mouth-watering!
Underwood Pumpkin Dip
2 cups of pie pumpkin insides
8 oz cream cheese
1-2 cups of confectioners’ sugar (based on how sweet you’d want it)
2 tsp vanilla
1 tsp pumpkin pie spice
Cut pumpkin in half and discard the stem. Scoop out seeds and guts and roast pumpkin at 350⁰ for 50-60 minutes. While oven is on let cream cheese it to bring to room temperature. When done, pumpkin should be tender to touch. Let it sit and when it is cool enough to touch scoop out pumpkin and measure out 2 cups. Combine cream cheese and sugar in blender or food processer, once mixed together add in pumpkin, vanilla and spice slowly. Continue to mix until smooth. Refrigerate two hours prior to serving.