Pumpkin Whipped Feta with Salty Candied Pepitas

I don’t tend to share a ton of holiday recipes (because I cling to my traditions and don’t stray much). So, when I do, it’s because I’ve got a true need-to-share type of situation. This Pumpkin Whipped Feta is extra special, and I can’t wait for you guys to give it a try. It’s savory, but punctuated by a kiss of sweet maple that runs through both the feta dip itself, as well as the crunchy, sweet-salty seed topping (pepitas are pumpkin seeds!). It certainly looks the part of festive holiday appetizer and it doesn’t taste quite like anything you’ve ever had. Read on for a few tips for this lovely feta with pumpkin dip, or jump ahead to the recipe.

Feta with Pumpkin: Tips and Tricks

This is a true low effort + high impact recipe (my absolute favorite category of recipe, and an MKL way of life). It looks like a bejeweled, glowing bowl of goodness (because it is), and it’s just nice that we can get there with minimal effort. I’ve got a few tricks and tips here for you, but just know that this one is so easy, it practically drives itself.

Can I make Pumpkin Whipped Feta ahead of time?

Yes, absolutely. But you’re going to need to add one more step (no biggie) to the recipe. Because the canned pumpkin puree has a lot of water content, we’ll need to put it into a pan over medium-low heat and simmer it (stirring frequently!) for about 10 minutes to evaporate a lot of that out.

Otherwise, the water will leech out of the dip and separate from the feta – it will be less awesome is what I’m trying to say. So! If you want to whip this up in advance, you can do it up to a day ahead of time, but be sure to gently cook the pumpkin puree to concentrate it and get a lot of that moisture out. Then, just top it with the seeds, pomegranate, and olive oil right before serving.

If you plan to eat/serve it the same day, you don’t need to do this. It should be fine, just give it a stir before serving and topping with the crunchy, seedy goodness.

Don’t like maple? It’s okay, honey.

While I think that maple syrup is the best natural sweetener for fall squash dishes like this, honey is great as well. Maple syrup boasts a caramel-esque, warm note that honey lacks which is why I reach for it so often this time of year. Honey, however, has a lovely floral quality that maple syrup does not. This makes it perfect for spring and summer recipes if for no other reason that that it just SOUNDS perfect, you know? Because Spring = Flowers and whatnot.

That all makes sense to me. But honestly if you have a ton of honey sitting around or just don’t care for maple (I don’t get that, but it’s okay), by all means go with honey.

What You’ll Need to Make this Pumpkin Whipped Feta

A small-yet-mighty cast of characters defines this extra special holiday appetizer. I have found that you don’t need a ton of different spices to make this extraordinary. Just two standouts really work for me: cinnamon and cumin. They play so very nicely together and help build the familiar warmth that we’ve come to adore about pumpkin dishes this time of year.

INGREDIENTS

8-ounce block of feta cheese

1/4 cup plus 2 scant tablespoons unsweetened pumpkin puree

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

2 teaspoons + 1/4 cup pure maple syrup

Freshly cracked black pepper

Salt to taste (optional, feta is quite salty)

1/2 cup salted, roasted pepitas (pumpkin seeds)

1 tablespoon sesame seeds

Olive oil, for drizzling

Pomegranate arils/seeds, for sprinkling

How to make this Pumpkin Whipped Feta with Salty Candied Pepitas (pumpkin seeds)

We’ll process the feta with the pumpkin and maple until smooth and creamy. Add some warming spices and a pinch of salt. Not too much, though! Feta is a brined cheesed, so very salty already. Once that’s all squared away, we’ll gently toast some pumpkin seeds and sesame seeds in a skillet and then coat in some sweet maple syrup. About 8 minutes of gentle cooking will have them sticky, salty and sweet – perfect for piling atop the whipped pumpkin feta. SO GOOD.

DIRECTIONS

Put the feta, pumpkin puree, 2 teaspoons of the maple syrup, the cinnamon, and cumin in a food processor and process until smooth. Transfer to a serving bowl/plate.

Put the pepitas (pumpkin seeds) and sesame seeds in a medium skillet over medium-low heat. Toast, stirring occasionally, for 5 minutes. Add the remaining 1/4 cup maple syrup and salt to taste if your seeds weren’t already salted) and let everything simmer and candy. The maple syrup will get sticky, evaporating a good amount and coating the seeds. Cook for 6 to 8 more minutes, stirring occasionally. Let the mixture cool.

Break the candied seeds up, dismantling any big clumps, and pile onto the feta mixture (if you don’t break them up, they will be harder to scoop). Sprinkle with pomegranate arils and drizzle with a little olive oil. Garnish with chopped parsley, if you like, and serve with whatever vehicle strikes your fancy. Crostini! Crackers! Whatever you like.

If you like the looks of this Pumpkin Whipped Feta with Salty Candied Pepitas recipe, you might also enjoy:

Whipped Feta with Hot Honey

Hot Honey Roasted Feta

Easy Sautéed Squash with Hot Honey Fried Feta

Feta and Butternut Squash Galette with Sage Pastry

Whipped Pimento Cheese

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