Every once in awhile I’ll be looking at a few things that I have in my fridge and think I wonder what would happen if I were to combine these.
Sometimes, I’ll throw things together and it ends up being a disaster, of course. Other times, though, something magical happens like with this pumpkin spice dip.
I occasionally buy mascarpone cheese even when I don’t have a purpose in mind for it because, well, it’s so creamy and subtly sweet that I just can’t resist it. The other day I opened my fridge to see a container of mascarpone next to some homemade pumpkin purée, and the idea hit: I bet the combination would be divine, especially with a touch of pumpkin spice.
And it was, but…
I was tempted to eat a whole bowl of the mixture in one sitting.
So, what was I to do with this wonderful mixture?
Here are some of my ideas for using the mascarpone/pumpkin combination:
- As is, it makes a wonderful pumpkin spice dip that you can use for dipping fruits, veggies, or cookies.
- Used over a crust, it would make a delectable no-bake pumpkin cheesecake of sorts, which could be thickened with a bit of gelatin as needed.
- It makes the perfect filling for a pumpkin tiramisu, and I’ll share that recipe with you very soon!
In the end, I prefer the dip with raw fruits and veggies because I never really eat cookies. I know it sounds weird to use a sweet dip like this with vegetables, but think how wonderfully celery and peanut butter combine. Right? Well, the same goes here. At least I like it.
My son wanted something different, though, so I decided to try to make some apple fries.
I had originally shared my recipe for them right here, but I was having issues with having them together in the same post, so I had to move them to a new one. I’m sorry!!!
You can find my recipe for Paleo Baked Apple Fries here.
This post is also available in Español.