by Chef Matthew Krenz

Halloween is near, and it’s time to decide whether we are going to dress up as the KPop Demon Hunters or characters from the Marvel Universe. Those seem to be the options given to my wife and I by our 7- and 3-year-olds. With time fading towards turkey day, and the rest of the season’s holidays, I wanted to make something quick and easy that works for multiple events. This no-bake pumpkin cheesecake dip is a crowd pleaser and covers a number of different dietary needs: gluten-free, nut-free, vegetarian, and kid-friendly. I hope you enjoy this take on a fall classic. Cheers! 

No-Bake Pumpkin Cheesecake Dip 
Serves 4-8 

8 oz. heavy whipping cream 
1½ c. powdered sugar 
4 tsp. vanilla extract
15 oz. can pumpkin pie filling
8 oz. cream cheese, room temperature
2 tbsp. Ceylon cinnamon
2 tbsp. fresh ginger purée
Salt, to taste
Holiday sprinkles, to garnish
Apple slices, graham crackers, butter crackers, or other dipping options

1. To a stand mixer with the whisk attachment, add heavy cream, 1 cup of powdered sugar, and 2 teaspoons of vanilla, then whisk the ingredients until stiff peaks form. Reserve in the fridge until ready to use.
2. Using the stand mixer with a paddle attachment, blend the pumpkin pie filling, cream cheese, remaining powdered sugar, cinnamon, ginger, and vanilla until it is lump free, being sure to scrape the sides of the bowl. 
3. Add salt to taste, then fold in ⅓ of the whipped cream into the cheesecake mixture. Cover and refrigerate for at least 30 minutes, or until you are ready to assemble and serve. 
4. Using a rubber spatula, scrape the pumpkin filling into a serving dish first, then top with the whipped cream and garnish using festive sprinkles or other fun toppings that your family and friends enjoy. We served ours with apple slices, gluten-free graham crackers, and Ritz crackers.