Savory Pumpkin Dip With Cream Cheese And Parmesan

This Savory Pumpkin Dip is warm, cheesy and completely on the savory side. Cream cheese, Parmesan, fresh sage and smoked paprika turn pumpkin puree into a baked fall appetizer even a pumpkin skeptic can get behind.

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I Don’t Even Like Pumpkin, And I Couldn’t Stop Eating This Dip

I’m not a huge fan of the flavor of pumpkin. I never have been. But apparently the answer was to stop trying to convince myself to like sweet pumpkin things and add cheese instead.

I absolutely loved this Savory Pumpkin Dip. The earthy pumpkin flavor is still there, but fresh sage, garlic, smoked paprika and plenty of Parmesan push it firmly into savory territory. Baking it until hot and bubbling makes the whole thing even better.

I could not stop eating it basically as soon as it came out of the oven, and I truly never thought I’d say that about anything made with pumpkin.

Savory Pumpkin Dip Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• cream cheese – forms the rich, creamy base. Let it come fully to room temperature so it blends smoothly with the pumpkin instead of leaving little lumps throughout the dip.
• pumpkin puree – use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and would make this dip much sweeter.
• Parmesan cheese – goes into the dip and is sprinkled over the top. I like freshly grated Parmesan here because its salty, nutty flavor is such a good counterpoint to earthy pumpkin.
• garlic – one small clove is plenty. Grating it very finely distributes the flavor throughout the dip without leaving chunks.
• fresh sage – pumpkin and sage are a classic combination for a reason. Sage gives the dip a woodsy, savory flavor that immediately makes it feel less like dessert.
• lemon juice – just a teaspoon cuts through all that cream cheese and Parmesan and keeps the dip from tasting heavy.
• kosher salt, black pepper and smoked paprika – season the dip, with the smoked paprika adding a subtle smoky note that works especially well with the Parmesan.
• crostini or crackers – choose something sturdy enough to scoop up warm cream cheese dip without snapping in half. Pretzel crisps are good here, too.

How To Make Savory Pumpkin Dip

1. BEAT. Beat the room-temperature cream cheese in a stand mixer until smooth. Starting with the cream cheese by itself makes it much easier to get a creamy dip without little white lumps.

2. MIX. Add the garlic, most of the Parmesan, pumpkin puree, sage, lemon juice, salt, pepper and smoked paprika. Beat just until everything is evenly combined.

3. SPREAD. Transfer the mixture to a greased small baking dish and smooth it into an even layer. Sprinkle the remaining Parmesan over the top.

4. BAKE. Bake at 375 degrees F for 20 to 25 minutes, until the dip is hot and bubbling around the edges. For a browner top, broil it for another minute or two, watching very closely.

5. REST. Give the dip about 5 minutes before serving. It’ll still be plenty warm, but the short rest gives it a slightly thicker, more scoopable texture.

How To Garnish Baked Pumpkin Dip

The dip doesn’t need a garnish, but either of these adds a little texture and makes the orange color look especially good for a fall or Halloween appetizer.

• CRISPY SAGE – Line a small plate with paper towel. Make sure your sage leaves are completely dry, blotting them with paper towel if needed. Heat 1/4 cup canola oil in a heavy-bottomed skillet over medium-high heat until shimmering. Add the sage leaves and carefully toss with tongs for about 20 to 30 seconds, until crisp. Transfer to the prepared plate to drain and immediately sprinkle with a pinch of kosher salt. Scatter over the dip just before serving.
• TOASTED PEPITAS – Toast pepitas in a dry skillet over medium heat for a few minutes, stirring often, until fragrant and starting to pop. Sprinkle them over the dip just before serving.

What To Serve With Pumpkin Dip

This dip is thick and creamy, so the best dippers have some structure. Try toasted baguette slices, sturdy crackers, pretzel crisps or pita chips. Crisp vegetables like celery and bell pepper strips work, too.

Or add the dip to a larger Halloween Charcuterie Board and let everybody graze. Adding a batch of Parmesan Crisps would lean all the way into the salty Parmesan flavor.

Make Ahead, Storage And Reheating

• Make Ahead: Assemble the dip using the instructions below, through the Parmesan topping, cover and refrigerate for up to 1 day before baking. If you’re using a glass or ceramic baking dish, let it sit at room temperature while the oven preheats rather than transferring it directly from a very cold refrigerator to a hot oven.
• Refrigerate: Refrigerate leftovers uncovered until fully chilled, then cover the baking dish or transfer the dip to an airtight container. Refrigerate for up to 3 days.
• Reheat: Reheat the dip in a 325 degree F oven until warmed through, or microwave individual portions at 50% power in short intervals.
• Freeze: I don’t recommend freezing this dip. Cream cheese can become grainy after freezing and thawing, and the pumpkin may release extra moisture.

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