Our roasted pumpkin dip is a savory celebration of the fruit’s sweetness. It is easy and pretty quick to make from scratch.
Roasty, lightly smokey, spicy, sweet and umami flavors come together and because we add a bit of pumpkin ale to thin it out there are warming aromas of Fall spices.
Savory Pumpkin Dip Ingredients
Typically savory pumpkin dips include cheese in some form, most commonly cream cheese. Ours however is a savory pumpkin dip without cream cheese.
NOTE: If you really crave cheese what you could do is mix in a bit of finely grated earthy and salty Parmesan or Pecorino in the end. No more than 2 tablespoons at first, then adjust to taste.
We love it exactly the way I made it for this post and since this is our original recipe I feel obliged to explain why each ingredient is there.
- sweet pie pumpkin or butternut squash – for their mellow sweet taste which explodes after roasting and results in a beautiful caramelization
- brown sugar – to aid said caramelization
- onion and garlic – for their sweet and savory contribution after roasting
- jalapeno – for the toasty heat it contributes
- tomato paste – for its deep, concentrated acidity and body
- salt & pepper – duh
- smoked paprika – for an elegant hint of smokiness to underlay the rest of the flavors
- pumpkin ale – for its pumpkin & spice malty flavors which beautifully tie together with the other ingredients
For this post we used New Belgium Brewing Atomic Pumpkin Ale which is actually not your ordinary pumpkin ale. Even though it has the bold pumpkin and malty sweetness the style is known for – it is also spicy!
The Atomic Pumpkin is brewed with Habanero peppers, spicy Saigon Cinnamon, Aji and Del Arbol chiles. A real winner for the purposes of this dip.
TIP: When seasonally available try to use a pumpkin ale – it is absolutely worth it. Otherwise substitute with a brown or amber ale, even a red IPA.
If you’d like to go alcohol free thin out with a bit of chicken broth but add half a teaspoon of pumpkin spice to the dip as well.
So easy to make
Both the step by step picture collage below and the brief instructional video in the recipe card show the simple process of making this pumpkin dip.
- place your cleaned raw pumpkin pieces, onion, jalapeno and unpeeled garlic cloves (you’ll get to peel them later) on a baking sheet and drizzle with olive oil
- sprinkle the pumpkin with brown sugar to accentuate its natural sweetness and help caramelization along while roasting
- roast at 450 F for about 15-20 minutes, depending on the strength of your oven. You may want to check on the garlic cloves before the time is up, especially if they were smallish, and take them out first so they don’t burn.
- squeeze the roasted garlic out of its peel (it will be mushy and sweet) + remove the top of the jalapeno and deseed it (scoop the seeds out with a small spoon or the tip of a butter knife)
- place all the roasted ingredients in a food processor
- add salt and pepper, smoked paprika, tomato paste and the pumpkin ale
- process until you get to your desired consistency – we like ours pureed but still quite coarse
NOTE: Taste the dip and doctor up the seasonings if needed. Sometimes, depending on the brand of tomato paste, we find that a teaspoon of balsamic vinegar makes a good addition if the tomato paste didn’t contribute enough acidity.
Healthy Flavor Bomb
Even though we did not intend that it happens to be quite a healthy pumpkin dip. With the exception of some brown sugar sprinkled on the pie pumpkin before roasting and the addition of all natural pumpkin ale everything else can withstand various diets scrutiny.
Not that this has anything to do with why we love it. Simply observing. We love to eat it with charcoal grilled wings among other more standard choices. There is so much flavor in the dip that we don’t bother tossing the wings in much more than a bit of sage compound butter.
Tortilla chips are an obvious one here, but cheese crackers can be even better depending on the kind you choose. Also seed crackers or savory shortbread. Then of course you can dip with veggies or fries.
Savory roasted pumpkin dip packs tons of flavor. Make it from scratch in thirty minutes.
- 1 lb pie pumpkin or butternut squash flesh only, peeled, seeds removed
- 1 onion small
- 1 jalapeno pepper
- 2 cloves garlic
- 1 tbsp olive oil
- 1/2 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp smoked paprika
- 1 1/2 tbsp tomato paste
- 1/4 cup pumpkin ale (sub with brown or amber ale, red IPA or chicken broth for non-alcoholic)
Heat the oven on to 450 F.
Place the pumpkin (or butternut squash), jalapeno, peeled and quartered onion and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle brown sugar over the pumpkin.
Roast for 15-20 minutes or until the pumpkin is soft when pierced with a fork and nicely caramelized. CHECK on the garlic cloves after 15 min if they are really small and remove them from the oven earlier to prevent them from burning.
Let roasted ingredients cool off a bit and squeeze out the garlic from its peel. Remove the top from the jalapeno and deseed it using a small spoon.
In a food processor combine the roasted ingredients with the salt, pepper, smoked paprika, tomato paste and pumpkin ale (or substitute) and pulse until blended to your desired consistency.
Taste to check if seasonings need to be adjusted and serve.
If you use a liquid other than pumpkin ale consider adding 1/2 tsp or a bit more of pumpkin spice to compensate for the loss of flavor normally contributed by the pumpkin ale.
If you'd like it extra spicy, do not clean out all of the seeds from the jalapeno.
If you feel like the dip lacks in acidity feel free to add balsamic vinegar - start with 1 tsp and go from there.
Store refrigerated and in an air tight container. It should save well for up to five days.
Approximate yield is 2 cups.
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Other Dips Made with Beer