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Factoid Friday: A Sweet Pumpkin Treat

So now you have that pumpkin all carved and it has glowed all day and night for you; hopefully you have roasted the seeds and enjoyed their fine benefits.

Jack-O Lanterns

Now you need something special to do with the sweet meat of the pumpkin, which by the way, is one of those dynamic do good foods we need to partake of often.

Well this sweet pudding recipe came my way and we have been using it as a dip with very thin Ginger Snap cookies as our cracker. Hope you will enjoy this delight from Michelle.

Pumpkin Pudding or DIP

1 cup cream cheese (I have also used 1/3 less fat cream cheese and silken tofu-dried – both are good)
1 cup powdered sugar
1-15oz. can of pumpkin puree or fresh cooked, water squeezed out, pumpkin
1 teaspoon cinnamon and ½ teaspoon ginger

Mix until smooth, chill and enjoy.

8 Responses to “Factoid Friday: A Sweet Pumpkin Treat”

  1. Vered - MomGrind Says:

    This sounds SO GOOD.

    Thank you!

    Vered – MomGrinds last blog post..Chocolate-Covered Strawberries

  2. Jannie Says:

    Can it be any kind of a pumpkin, or should it be a “Cooking” one?

    Which, funnily reminds me of “The Long Winter” in Laura Ingall’s Wilder’s series when she made a feast out of a green pumpkin. God, they worked so hard in those days.

    I must count my blessings more often.

    Jannies last blog post..How much are you paying?

  3. Jannie Says:

    Or I should say, her Ma cooked that pie.

    Jannies last blog post..How much are you paying?

  4. Patricia Says:

    Vered,
    This is so creamy and good – a delightful way to get some veggie into folks!

    Jannie,
    I have now made it three times, once with full strength cream cheese, once with 1/3 fat and once with silken Tofu – I did not press the water out of the tofu enough so that one was a bit wet.

    I used Organic canned pumpkin two time and leftover baked pumpkin from the garden once…each was a success, yes the pumpkin needs to be cooked and I had to sieve some of the water off the fresh baked

    Thank you for your good words. I hope you will make it and enjoy.

  5. Barbara Swafford Says:

    Hi Patricia – This sounds yummy. I have all of the ingredients so may try it this weekend. Pumpkin is good for us, isn’t it? I like making pumpkin/cranberry bread this time of the year. Hey, that sounds good, too. I might have a busy weekend cooking and baking. Thanks for the inspiration. :)

    Happy Halloween!!!!!

    Barbara Swaffords last blog post..Blogging To Do List – Do It, Delete It Or Delegate

  6. Patricia Says:

    My guy makes a great pumpkin, chocolate chip, slivered almond muffins too….I wonder if I cook up his garden pumpkins if he will indulge us with those?

    Barbara your cranberry/pumpkin bread sounds very yummy…Oh how good the kitchen will smell and how cozy the tummy will feel – Oh yes! pumpkin is a true treat for us …

    Happy Halloween!

  7. Davina Says:

    Hi Patricia. My mother used to bake pumpkin pie for all holiday desserts. Sometimes she made tarts too. I was the only one in the family who didn’t like it. My favourite pie is lemon meringue. But this recipe of yours does sound good though.

    Davinas last blog post..A Ghostly Life Experience

  8. Patricia Says:

    Davina,
    I have never been a great fan of pumpkin pie and I like this dessert because of the ginger snap cookie combination – it is smooth and creamy…oh I do love Lemon Meringue pie and one year my daughter made Lemon Meringue tarts – oh yum!. When I make LM pie it never turns out correctly? still love to eat it!

    Patricias last blog post..Factoid Friday: A Sweet Pumpkin Treat