Pumpkin Dip Recipe - It Tastes Exactly Like Pumpkin Cheesecake! (2024)

FAQs

What does actual pumpkin taste like? ›

Pumpkin has a mild yet distinct taste that can be best described as earthy and slightly sweet. Its flavor is often likened to a combination of squash, sweet potato, and chestnut. This delightful mix of flavors makes pumpkin a versatile ingredient that can be used in both savory and sweet dishes.

The pie is generally flavored with pumpkin pie spice, a blend that includes cinnamon, ginger, nutmeg, and cloves or allspice. The pie is usually prepared with canned pumpkin, but fresh-cooked pumpkin can be used.

Solid pack pumpkin is exactly that: just pumpkin, and nothing else (despite the misleading pumpkin pie that is often on the label). It's sometimes called pumpkin puree or "100% pure pumpkin" to distinguish it from the similarly named pumpkin pie filling, which contains sugar and spices.

It's almost like a tender pumpkin pie with a little cheesecake added in. There IS a strong, delicious flavor in this cheesecake.

The secret to testing a cheesecake for doneness: Jiggle it. Define jiggle, you say? Gently shake the cheesecake (wearing oven mitts, of course). If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done.

Libby's, the quintessential canned pumpkin brand, uses a proprietary strain of the Dickinson pumpkin variety in their product, which is also often called a Dickinson squash. On Libby's website, it states that their product is 100 percent pumpkin.

Cut your pie or sugar pumpkin(s) in half and scoop out the seeds and pulp. Roast for 45 minutes, or until fork tender. Remove skin and place pumpkin in the bowl of a food processor and puree until smooth.

Cook It on the Stove

Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture. This method helps reduce excess moisture, which gives the pumpkin a superior texture. It also releases the natural pumpkin flavor and helps reduce the metallic taste from the can.

According to the USDA's Dietary Guidelines for Americans, we should all be eating 2 cups of orange veggies each week. Pumpkin pie can help meet these recommendations plus that brilliant orange color provides the antioxidants vitamin A and lutein.

Choose The Right Kind

For cooking, you'll want to use sugar pumpkins (also called pie or sweet pumpkins), which are small and round. Long Island Cheese pumpkins, which are more oblong and can look like a wheel of cheese, are also good to eat.

Can you feed pumpkin to dogs? ›

Pumpkin is a superfood for dogs. It contains essential micronutrients and fiber that make it a very nutritious treat. Besides being a natural stomach soother, pumpkin also helps to remove excess water in a dog's digestive tract.

Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.

Fresh Pumpkin Puree

Fresh pumpkin is the ideal alternative for recipes that call for solid-pack canned pumpkin. To make pumpkin puree, first make sure you're grabbing the right kind of pumpkin. Look for pumpkins labeled as pie, sugar pie or baking pumpkins (regular carving pumpkins don't fit the bill here!).

First and foremost: what is pumpkin puree? Canned pumpkin and pumpkin puree are the same thing. These terms are often used interchangeably in recipes, though you may also see the term solid-pack pumpkin. All these terms mean 100% steamed and pureed pumpkin—no extras, no add-ins—not even in the canned variety.

Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake.

In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon and 1/2 tsp salt. 2. In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.

This recipe makes a classic New York-style cheesecake with a buttery graham cracker crust and rich, dense filling made from cream cheese, eggs, sugar, sour cream, vanilla, a hint of lemon, and a few tablespoons of flour. Cream cheese is the key ingredient, so I recommend using a good brand, like Philadelphia.