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All Reviews for Pumpkin Dip
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 4 cups
ml111j_1101_pumpdip.jpg
Ingredients
Ingredient Checklist
3 sugar pumpkins, about 2 pounds each
5 tablespoons olive oil, plus more for brushing pan
Coarse salt and freshly ground pepper
3 sprigs rosemary
3 garlic cloves, unpeeled
1 tablespoon grated Parmesan cheese
Crudites, bread, and crackers, for serving
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.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 4 cups
ml111j_1101_pumpdip.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 4 cups
Recipe Summary
Yield: Makes about 4 cups
Yield: Makes about 4 cups
Makes about 4 cups
ml111j_1101_pumpdip.jpg
ml111j_1101_pumpdip.jpg
Ingredients
Ingredients
- 3 sugar pumpkins, about 2 pounds each
- 5 tablespoons olive oil, plus more for brushing pan
- Coarse salt and freshly ground pepper
- 3 sprigs rosemary
- 3 garlic cloves, unpeeled
- 1 tablespoon grated Parmesan cheese
- Crudites, bread, and crackers, for serving
Directions
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.
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.
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.
Reviews (4)
Add Rating & Review
118 Ratings
5 star values:
6
4 star values:
9
3 star values:
41
2 star values:
46
1 star values:
16
Reviews (4)
Add Rating & Review
118 Ratings
5 star values:
6
4 star values:
9
3 star values:
41
2 star values:
46
1 star values:
16
Add Rating & Review
118 Ratings
5 star values:
6
4 star values:
9
3 star values:
41
2 star values:
46
1 star values:
16
118 Ratings
5 star values:
6
4 star values:
9
3 star values:
41
2 star values:
46
1 star values:
16
118 Ratings
5 star values:
6
4 star values:
9
3 star values:
41
2 star values:
46
1 star values:
16
- 5 star values:
- 6
- 4 star values:
- 9
- 3 star values:
- 41
- 2 star values:
- 46
- 1 star values:
- 16
Martha Stewart Member
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!
Martha Stewart Member
Rating: Unrated
10/13/2011
::chuckles::
Martha Stewart Member
Rating: Unrated
10/13/2011
also I added fancy feast as a garnish, sooooo.... ^_^
Martha Stewart Member
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
Martha Stewart Member
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: 4 stars
Rating: Unrated
10/13/2011
::chuckles::
Rating: Unrated
also I added fancy feast as a garnish, sooooo.... ^_^
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
All Reviews for Pumpkin Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pumpkin Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
