Hello! My name is Alexe and I am new around these parts :) I come to you from my blog, Keys to the Cucina, and I am so excited to begin contributing recipes to CupcakeMag! If you have any recipe recommendations or questions feel free to leave them in the comments below.
Now let’s cut to the chase and talk pumpkin. I am sure you have been inundated with pumpkin recipes ever since the calendar struck October 1st, but this one is unique, tasty and quick. I have a new found love of mascarpone cheese so I thought it would be a great creamy element to give the pumpkin puree some body. If you’re not familiar with this ingredient, it is a lot like cream cheese without the tang. This would be a perfect dessert dip to munch on during a football game or to serve on a girls night after you gorge yourself on wine and cheese. No matter how you enjoy it, I assure you it will be delicious!
Ingredients
1 15 oz. can pumpkin
4 oz. mascarpone cheese *substitute cream cheese if you can’t find this
1 tbs honey
1 tsp nutmeg
1 tsp cinnamon
(5) 6 inch whole wheat pitas
2-3 tbs cinnamon sugar
Instructions
1. Preheat oven to 350. Cut each pita bread in to eight pieces. Lay the pita bread in one even layer on a sheet pan and spritz with cooking spray. Sprinkle the cinnamon sugar generously on the pita bread and cook for 18-20 minutes until crispy.
2. In a food processor or with a hand mixer, combine pumpkin, mascarpone cheese, honey, cinnamon and nutmeg. Mix until just incorporated. Serve cold with the pita chips. Also if you have leftover dip, put a dollop in your morning oats for a the perfect pumpkin-y flavor!
Don’t forget to check me out at Keys to the Cucina and be sure to pin this recipe for later!
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