Pumpkin Pie Dip . This is a tasty dip that you can share with little ones and kids of all ages. It’s simple and quick to make and keeps in the fridge for about 5-7 days. The best thing about this dip is that you can use it as a “mix-in” for other foods.
You can use whole milk yogurt or Greek yogurt as a substitute for cream cheese if preferred. Using one of these substitutions when making pumpkin pie dip will cause the dip to be less thick.
When to Introduce: Introduce this tasty pumpkin dip to your baby from the age of 8 months and older.
How to Cook: Bake, Poach, Steam or Roast or use canned pumpkin – don’t get the pumpkin pie mix however, just plain ole’ pumpkin!
To Peel or Not to Peel: Pumpkin should always be peeled! Hard shelled squash’ do not have digestible “peels”.
Mixes Well With: applesauce, pears, bananas, acorn squash, carrots, sweet potatoes, oatmeal, rice, chicken
Allergens: Dairy
Pumpkin Dip – Smooth & Creamy & Easy Pumpkin Dip
- 1 package of cream cheese – softened
- 1 tablespoon butter – softened
- 3/4 cup pumpkin puree – homemade or canned (NOT the pie mix!)
- pinch of nutmeg (ginger, allspice and cinnamon)
- 1/4 cup brown sugar (I use 1/2 of a 1/4 cup, about 2 tablespoons)
- dash vanilla
- Blend the cream cheese, butter and pumpkin puree together until smooth and creamy
- Add the spices, vanilla and brown sugar
- Blend well to thoroughly combine
- Do a taste test (now that won’t be too difficult will it?) and adjust the spices & vanilla as needed
Contains dairy | May be suitable only for babies older than 8 months of age |
Omit sugar if desired and sub in maple syrup
Enjoy with apple slices, graham crackers, pita chips etc..
If you want to use fresh pumpkin. checkout our instructions for roasting squash here.