Wookiee Hut Cuisine presents:
Pumpkin Cheesecake Dip to Die For
by Dumbledwarf, McGonagirl

It was nearing Christmas and the members of Gryffindor planned a party in their common room. Seamus Finnigan declared that his dad -- the muggle -- made the best pumpkin cheesecake, "Nothing like the junk you get at stores, eh!" He offered to make it for the party, but Hermione sternly told him, "No magic allowed!" Everyone remembered that Seamus tended to conjure up explosions when his wand was used. Confident that he could produce something that even his father said was easy, he didn't check the ingredients list carefully enough, nor the procedure which stated clearly that the cheesecake had to be started at least the day before it was to be served.

With only a few minutes left to the party and the prospect of having to eat crow, Seamus was inspired and produced this "cheesecake" which required no baking, no eggs, and no magic! But the effect was magical -- everyone wanted to know how it was put together, but Seamus claimed it was a family secret. Finally, his friend Neville told him, "It is to die for -- I'd face Professor Snape for the recipe!"

He was unable to resist the urge to take Neville at his word, even if he had to expose how simple the formula really was! So Seamus hid the formula under Professor Snape's chair in the potions classroom, and watched with amusement as Neville tried desperately to crawl under the teacher's desk to retrieve it. And he looked like he would actually die when Snape caught him under the chair ... but the recipe was procured, and so easy and good that Neville declared that it worth it!

  • 28 oz / 800 g can pumpkin purée or pumpkin pie filling
  • about 1 cup powdered sugar (if using unsweetened pumpkin purée you may not need it if you are using the pie filling)
  • 1 teaspoon powdered spice: ginger, cinnamon, nutmeg, or pumpkin pie spice (or any mixture of spices, as you prefer)
  • 8 oz / 225 g cream cheese, softened to room temperature
  • ginger snap cookies or ginger nut biscuits, as many as you like
In a food processor or in a bowl with a wooden spoon (or hand-held mixer, or a stand mixer), beat together the canned pumpkin, sugar (if you're using it), the spice, and the cream cheese until smooth and creamy. Place in a hollowed out, halved medium-small pumpkin shell. Place the filled pumpkin on a serving platter and arrange ginger snaps around it for dipping. Makes about 3 cups.

Note: You can adjust the amount of sugar to taste for both sweetness and texture.


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