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Chipotle Pumpkin Dip Recipe

Pumpkin cheese dip in ramekin with tortilla chips with fall squash and tealights in the background
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Recipe Difficulty: Easy

Throughout the fall season, pumpkins are plentiful and there are many delicious ways to use them. For this pumpkin dip recipe, find a small pumpkin meant for eating, such as a ‘sugar pumpkin’ or ‘pie pumpkin’ variety. This will be roasted and pureed to make a simple homemade pumpkin puree – but if you’re short on time, the canned variety is also delicious!

Have leftover pumpkin puree from this recipe? Check out our delicious Pumpkin Beer Bread Recipe!

    10 min - 15 min
    1 hrs
    1 hrs 15 min


  • 1 small baking pumpkin
  • Olive oil
  • Sea salt
  • 1 package cream cheese, cubed
  • ½ cup cheddar cheese
  • 1 can diced tomatoes with chiles
  • 2 canned chipotle chiles, minced
  • 2 tsp. adobo sauce
  • Tortilla chips


  1. Pre-heat grill to medium-high
  2. To make the pumpkin puree, cut the pumpkin in half stem-to-stem, discarding stem and scooping out seeds. Brush the inside with olive oil and season lightly with sea salt.
  3. Place cut side-down on a grill-safe baking sheet or rack, roasting for about 45 minutes or until flesh is soft. Cool until pumpkin can be safely handled, then scoop out the flesh and blend in a food processor.
  4. To make the dip, in a large grill-safe pot add ½ cup pumpkin puree and remaining ingredients. Heat over medium-high grill with the cover closed, opening just to stir as the ingredients melt together.
  5. Once completely combined, remove and serve with tortilla chips