September, gone in a flash, and October is about to do the same. I can’t let October slip by without a pumpkin recipe. Over the weekend we had out annual Blocktoberfest. The block party gods watched over us again, we have some pretty amazing weather considering it was the last weekend in October.
Blocktoberfest is always a fun time, and often the one time a year we even see some of the neighbors. Huge turnout, even ate into the night. Always a fun time with three consistent components year after year, awesome neighbors, great food, tie dye, and a fire pit.
Apparently we are competitive bunch, we had our annual chili competition, and added in pumpkin carving and pumpkin dessert contests. As the ballot counter, I voted for less voting next year. For my dessert entry I made my salted caramel bars, I mixed some pumpkin purée into the caramel sauce. Not award-winning, but tasty. I did pick up a prize for my pumpkin and my husband won the chili contest.
My side of the street was on the hook for appetizers. I knew I wanted to make one with pumpkin, and I wanted to serve something warm. I was skeptical throwing these ingredients together, luckily it turned out delicious. Turned out to my favorite of the day, hot pumpkin cheddar dip.
- 8 oz. low-fat cream cheese (room temp)
- ½ cup shredded cheddar cheese
- ¾ cup pumpkin purée
- 3 green onions, sliced (reserve some for topping)
- ½ tsp. seasoned salt
- ¼ tsp. smoked paprika
- ¼ tsp. ground cinnamon
- roasted pumpkin seeds
- Preheat oven to 350 degrees
- Mix all ingredients, except pumpkin seeds, until well combined.
- Spoon mixture into an oven safe dish.
- Bake about 25 minutes, until heat through.
- Top with pumpkin seeds and sliced green onion
- Serve with crackers and vegetables
A nice warm appetizer was perfect on a crisp cool day. And a good savory option for using pumpkin. Glad I didn’t let October pass without a great pumpkin recipe.