Pumpkin season is here!  My favorite time of year!  Stay tuned all season for new recipes added to the blog!  First up is my pumpkin pie dip recipe that is great to bring to a party!

Pumpkin Cheese Ball


2 Packages of Cream Cheese

3 Slices of Cooked Bacon, Crumbled

1 tsp. Garlic Powder

1/2 tsp. Salt

1 TBSP. Worcestershire Sauce

2 Cups Shredded Cheddar Cheese

1 Bunch of Rosemary

Crackers of Choice


1.)  Cook Bacon, I like to place on baking sheet and cook in oven for 20 minutes at 350 Degrees.  Let cool and crumble

2.)  Mix together Cream Cheese, Crumbled Bacon, Garlic Powder, Salt, Worcestershire Sauce, and half of the Cheddar Cheese

3.)  Form Cheeseball into a Pumpkin and place on serving platter.  Cover with remaining Cheddar Cheese

4.)  Place Rosemary in the top of the Pumpkin cheese ball

5.)  Refrigerate until ready to serve

6.)  Serve with crackers of choice

Pumpkin Pie


1 15 oz. can of Pumpkin

1 can of Sweetened Condensed Milk

2 Eggs

1 tsp. Cinnamon

1 tsp. ground Cloves

1 tsp. ground Nutmeg

1/2 tsp. Salt

1 pre made Graham Cracker Pie Crust


1.)  Whisk all ingredients together until smooth

2.)  Pour mixture into pie crust

3.)  Bake at 400 degrees for 15 minutes then reduce temperature to 350 degrees and bake for 25 minutes

Homemade Whipped Cream


1 cup of Whipping Cream

1 TBSP Sugar

1 tsp. Vanilla Extract


**Use a metal mixing bowl and metal beaters and place in freezer for 10 minutes to get cold

1.)  Once bowl and beaters are cold add Whipping Cream, Sugar, and Vanilla to bowl

2.)  Using a hand mixer beat ingredients until soft peaks form

3.)  Place in fridge until ready to serve

Pumpkin Pie Dip


1 Can Pumpkin

1 Box Vanilla Instant Pudding

1 Container of Cool Whip

1 tsp. Pumpkin Pie Spice

1 tsp. Ground Nutmeg or Cinnamon


1.)  Mix together Pumpkin, Vanilla Pudding, Cool Whip, and Pumpkin Pie Spice with a mixer

2.)  Place in fridge for at least 1 hour to chill

3.)  Sprinkle ground Nutmeg or Cinnamon on top

4.)  Serve with Nilla Wafers, Graham Crackers, or Apple Slices

Mini Pumpkin Cheesecake Cups


1 8 oz. package of Cream Cheese, softened

1 15 oz. can of Pumpkin

1 package of Cheesecake Instant Pudding

1 can of Sweetened Condensed Milk

1 container of Cool Whip

3 Teaspoons Pumpkin Pie Spice

1 Cup of Graham Cracker Crumbs (you can buy the pre-crushed or crush your own with food processor)

4 Tablespoons Butter, melted

2 Tablespoons Sugar

2 Tablespoons Brown Sugar


1.)  Mix graham cracker crumbs, melted butter, sugar, and brown sugar together.  Place in the bottom of individual cups

2.)  Using a hand mixer beat cream cheese until creamy.  Add pumpkin, pudding, pumpkin pie spice, and sweetened condensed milk.  Beat with mixer until all ingredients are combined

3.)  Gently fold Cool Whip into pumpkin mixture with spatula.  Mix by hand until combined

4.)  Spoon pumpkin mixture into cups.  Set in refrigerator for at least an hour to set

5.)  Garnish top with additional Cool Whip and pumpkin pie spice.  Keep in refrigerator until ready to serve

Apple Crisp

Apple Crisp Recipe Courtesy of:  If You Give a Blonde a Kitchen