Delicious Spiced Pumpkin is so versatile – use it as a dip or as a spread on toast
This fresh Spiced Pumpkin Dip is one of my favorite dips of all time. It is also so versatile, if we don’t use it as a dip, we spread the Spiced Pumpkin on toast – delicious breakfast !
I usually make a double, or even triple batch and place the leftovers in a sealed container in the refrigerator. Not sure how long it lasts, as we finish this delicious dip/spread within a day or two.
I prefer it served just warm to the touch as a dip, but spread cold on a slice of wholewheat brown toast.
You can also dry cook the Spiced Pumpkin to the degree of your preference. Mine changes with each batch and sometimes I would remove some, to use as is, and continue to dry cook the remaining Pumpkin in the saucepan.
For the dip, I like it to be slightly syrupy – more gooey with a light syrup which forms around the sides of the serving bowl.
That bit of syrup is amazing and to my meaning the best part – soak a cookie, bite and you’ll think you are in heaven!