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!
PREP TIME10 - 15 min
COOK TIME1 hrs 0 min
TOTAL TIME1 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
- Pre-heat grill to medium-high
- 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.
- 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.
- 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.
- Once completely combined, remove and serve with tortilla chips