Sweet Cream Cheese Pumpkin Dip with Fried Wontons

Name: Sweet Cream Cheese Pumpkin Dip with Fried Wontons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 15-ounce can pumpkin puree; One 8-ounce package cream cheese, at room temperature; 1 1/2 cups confectioners' sugar, plus more if needed; 1 tablespoon pumpkin pie spice; Spiked Orange Whipped Cream, recipe follows; Crunchy Candied Pumpkin Seeds, recipe follows; Sliced green apples, for serving; Fried wonton chips, for serving; 3/4 cup whipping cream, chilled; 1 tablespoon honey; 1 tablespoon orange liqueur; Zest from 1/2 orange; 1 cup pumpkin seeds; Kosher salt; 3 tablespoons butter, melted; 3 tablespoons honey

Servings: persons

One 15-ounce can pumpkin puree
One 8-ounce package cream cheese, at room temperature
1 1/2 cups confectioners' sugar, plus more if needed
1 tablespoon pumpkin pie spice
Spiked Orange Whipped Cream, recipe follows
Crunchy Candied Pumpkin Seeds, recipe follows
Sliced green apples, for serving
Fried wonton chips, for serving
3/4 cup whipping cream, chilled
1 tablespoon honey
1 tablespoon orange liqueur
Zest from 1/2 orange
1 cup pumpkin seeds
Kosher salt
3 tablespoons butter, melted
3 tablespoons honey

1
Whisk together the pumpkin puree, cream cheese, confectioners' sugar and pumpkin pie spice in a bowl.
2
Adjust the sweetness if necessary with a little more sugar.
3
Place the mixture in a serving bowl, dollop a large portion of Spiked Orange Whipped Cream on top and sprinkle with Crunchy Candied Pumpkin Seeds.
4
Serve with sliced green apples and fried wonton chips!
5
In a chilled bowl using an electric hand mixer or stand mixer with a whisk attachment, whip together the cream, honey, orange liqueur and orange zest until the mixture forms stiff peaks.
6
Refrigerate until chilled, up to 2 hours.
7
Add the seeds to a bowl and just cover with warm water.
8
Add 1 tablespoon salt, stir to dissolve and let sit overnight to draw out the pulp (this gives a super crunchy seed!
9
).
10
Preheat the oven to 300 degrees F.
11
Strain and completely dry the seeds.
12
Coat in the butter and honey and sprinkle with salt to taste.
13
Spread on a baking sheet and bake, stirring every 10 to 15 minutes, until golden brown, about 1 hour.
14
Let cool (they will crisp up further as they cool).

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: One 15-ounce can pumpkin puree, One 8-ounce package cream cheese, at room temperature, 1 1/2 cups confectioners' sugar, plus more if needed, 1 tablespoon pumpkin pie spice, and more.

Yes, Sweet Cream Cheese Pumpkin Dip with Fried Wontons falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!