Dreamy Pumpkin Dip with Feta and 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 Dip with Feta is extra special, in the same vein as my favorite classic pimento cheese, whipped pimento cheese, and whipped feta dips are – 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 Pumpkin Dip with Feta, or jump ahead to the recipe.

Pumpkin Dip with Feta: 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. And honestly, if you love pumpkin and are always hoarding cans of the stuff like me, then you can never have too many great easy ways to use it up (outside of a great pie for turkey day, of course). 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 Dip with Feta ahead of time?

Yes, absolutely. But you’re going to need to add one more step (no biggie) to the pumpkin whipped feta 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. Honey and feta are a truly great combination, as exemplified in my honey roasted feta appetizer (which I think you’ll LOVE).

What You’ll Need to Make this Pumpkin Dip with 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. Feta and squash are a match made in heaven (see my very autumnally perfect galette for more proof). 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.

Pumpkin Dip with Feta 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 Dip with Feta and 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.

We “candy” things here from time to time, and it’s really as simple as simmering or baking your main ingredient in a sugar (here, maple) until it gets really sticky and gooey. Give my candied bacon a try if it sounds good to you – you’ll want to “candy” things all the time once you start. I use it in my summery BLT, a truly great spin on ramen, and in a playful little watermelon caprese salad.

Pumpkin Dip with Feta DIRECTIONS

1. 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.
2. 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.
3. 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.

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