Savory Pumpkin Dip with Cranberry Reduction

Make This


  • Crackers
  • Crunchmaster® Original Multi-Seed Crackers
  • Crunchmaster® Sea Salt Multi-Grain Crackers
  • Herbs
  • 2 sprigs, fresh sage (reduction)
  • 2 bay leaves (reduction)
  • Fresh parsley leaves, for sprinkling (dip)
  • Toasted pepitas, for sprinkling (dip)
  • Juice
  • 1 cup, 100% pure cranberry juice (reduction)
  • Baking & Spices
  • 2 tbs. of honey (reduction)
  • Kosher salt
  • 1 tsp. pumpkin pie spice, plus additional for sprinkling (dip)
  • Pinch of cayenne pepper (dip)
  • 3/4 cup pumpkin puree (dip)
  • Produce
  • 1 (15.5 oz.) can cannellini beans, rinsed and drained (dip)
  • 1 tsp. orange zest plus the juice of 1 medium orange (dip)
  • Oils & Vinegar
  • 3 tbs. extra-virgin olive oil


  1. For the reduction: Combine the cranberry juice, sage, bay leaves, honey and a pinch of salt in a small saucepan. Bring to a boil and simmer until reduced to a thin syrup (about 1 tablespoon), 4 to 5 minutes. Let cool, then discard the sage and bay leaves.
  1. For the dip: Combine the beans, pumpkin, orange zest and juice, pumpkin pie spice, cayenne and 1/2 teaspoon salt in the bowl of a food processor. Process to make a chunky paste.
  1. Drizzle in the olive oil and 3 tablespoons water. Process until thick and very smooth, adding a little more water if needed. Season with salt.
  1. Spread the dip in a wide, flat serving bowl. Sprinkle lightly with pumpkin pie spice and drizzle with the cranberry reduction. Sprinkle with the pepitas and parsley and serve with crackers on the side for dipping.