This recipe for candied jalapenos is a delicious and spicy addition to practically any dish. Hot and sour!
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 32 |
| Yield: | 4 cups |
Ingredients
- 2 cups confectioners’ sugar
- 1 (8 ounce) package cream cheese, softened
- 1 (15 ounce) can solid pack pumpkin
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon frozen orange juice concentrate
Instructions
- Beat confectioners’ sugar and cream cheese in a medium serving bowl with an electric mixer until smooth. Gradually blend in pumpkin. Mix in cinnamon, pumpkin pie spice, and juice concentrate until well blended. Chill in the refrigerator until serving.
Nutrition Facts
| Calories | 61 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 53 mg |
| Sugars | 8 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I made this dip last year for our fall potluck at work and it was a huge hit. I made it again this year for a local cooking contest and won 1st place in the Miscellaneous category. It’s so easy to make and incredibly delicious!
Very creamy I added a bit much cream cheese, however I was low on the pumpkin and sugar
I did not like this at all. It was entirely too sweet for my liking and reminded me of raw pie batter in taste.
The taste is wonderful! I bought soft cream cheese and thought I could just cream with the confectioners sugar. Cannot do. Have little lumps in dip. I beat for several minutes but did not help. Didn’t have the pumpkin pie spice so did what others did – increased cinnamon, added dashes of ginger and all spice. Recipes makes at least 3 cups of dip.
Made it exactly the same as recipe
Delicious!
I reduced the sugar by half and it was much more balanced in flavor. Thanks for the recipes!
This turned out wonderful! Made it to accompany Grandma’s gingersnap cookies (this site) and it was incredible. Thank you for sharing. We will be making this for the holiday season.
Meh, maybe it was just my personal taste, but I didn’t like the flavor of this, too much over powering pumpkin flavor.
I followed another person’s recommendation and used ground ginger, nutmeg and cloves in place of the pumpkin pie spice. Next time I’ll use the pumpkin pie spice. There was too much clove for my taste. Wonderful and easy recipe. Still gave it 5 stars because I didn’t follow the original recipe.
This came out very runny and way too sweet as the recipe stands. To tone it down and firm it up I added 1 1/2 cups of ricotta cheese and placed it in the fridge for a few hours. Along with some Trader Joe’s triple ginger cookie this, it seemed to do the trick!
so easy and really tasty! it’s pretty heavy on the spices – but I actually prefer that.
Made this for pumpkin appreciation day for work. Made in food processor, super easy & smooth. Excellent!
Recently served this at my daughter’s gender reveal party and everyone raved about it. Have already passed it on to about 10 people. This is dip is beyond good. Made it exactly as the recipe called for and it is delicious!!! Will definitely be making this throughout the fall. Thanks for a great recipe!!
OMG!! What a hit!! Did not matter the age!! Everyone loved it!
Followed the directions and read the reveiws about the cream cheese. I made this for my patients as a treat and they said it tasted like pumpkin pie. I wasn’t that into the flavor; however, about twenty people enjoyed it and appreciated apples and vanilla wafers to dip in it. I did not have any issues with lumps and the flavor was nice; I did cut back on the sugar to less than a cup as it is very sweet. Nice to take for a function. Thanks.
I made this for a party and it was a huge hit! I added a small dash of nutmeg, cinnamon and allspice. Just a small amount so it wouldn’t overpower the canned pumpkin and the pumpkin spice. It was delicious! I removed the seeds from a small pumpkin and added the dip inside of it like the one pictured, then I surrounded the pumpkin with apples slices, wafers and ginger snaps. Someone ended up taking the whole pumpkin and the dip home! Definitely making this again, and again.
Very tasty and super simple to make. The only modification I made was to substitute 1 Tbsp of Vanilla Extract for the 1Tbsp of frozen oj concentrate (didn’t happen to have any at the house at the time I made this), and it came out just fine!
I used light cream cheese & cut back the confectioners sugar to 1C. This is the first time I’ve done the “I made it” on All Recipes, I usually serve it with Graham crackers (Honey Grahams) & Ginger Snap cookies to dunk in it (•= SOOO good!!! I LOVE making this….to bring to a party, on football Saturday &/or Sunday ??
I did not care for this at all. The party guests loved it so much. It was way too much pumpkin. Others loved it, but I will never make it again.
I’ve made pumpkin dip before, and I was thinking this was the same recipe but it is not. It was good, just not great. The texture was a little gummy, but it did go very well on some spicy gingersnaps. People liked it, but I will try a different pumpkin dip recipe next time.