Eating an entire apple or pear becomes a “piece of cheesecake” if you dunk slices in this decadent Pumpkin Cheesecake Dip.

Yield: 2 ¾ cups dip (11 servings of ¼-cup each)

Difficulty Rating: Easy

Nutritional Highlights: Pumpkin is a rich source of Vitamin A and antioxidants, and apples are rich in fiber and quercetin.

Recipe Created By:
Recipe From: My Indiana Home


  • 8 ounces Neufchatel ⅓-less-fat cream cheese
  • 15 ounces pure pumpkin (fresh or canned)
  • ½ cup firmly packed brown sugar
  • ½ teaspoons pumpkin pie spice
  • Apples, pears and Asian pears, cut into thick slices

Tips & Notes

Instead of separate jars of infrequently used spices like ginger, nutmeg and allspice, just keep Pumpkin Pie Spice on hand; it's a mixture of all three plus cinnamon!



  1. Combine cream cheese, pumpkin, brown sugar and pumpkin pie spice in a food processor until thoroughly blended.

  2. Chill at least one hour before serving.

  3. Serve with slices of fresh pears, apples and Asian pears.

Recipe From: Farm Flavor -

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  1. Farm Facts: Pears | Farm Flavor says:

    […] Pumpkin Cheesecake Dip with Apples and Pears […]

  2. Jessy Yancey says:

    Linked up at My Meatless Mondays.