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Cozy Fall Harvest Charcuterie Board with Whipped Pumpkin Dip

cozy fall harvest charcuterie board with whipped pumpkin dip - featured image
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A stunning yet effortless fall charcuterie board featuring a light and creamy whipped pumpkin dip, seasonal fruits, cheeses, cured meats, and crunchy nuts. Perfect for Thanksgiving, Friendsgiving, or any cozy gathering.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup pumpkin puree (100% pure pumpkin)
  • 1/4 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 8 oz aged cheddar, sliced
  • 8 oz brie cheese
  • 4 oz prosciutto, thinly sliced
  • 4 oz salami, sliced
  • 1 cup mixed olives (kalamata and green)
  • 1 cup pecans, toasted
  • 1/2 cup dried cranberries
  • 2 apples (Honeycrisp or Gala), sliced
  • 1 pear, sliced
  • 1 cup seedless grapes (red or green)
  • 1 baguette, sliced and toasted
  • 1 box of crackers (buttery or rosemary sea salt)
  • Fresh rosemary sprigs for garnish (optional)

Instructions

  1. Make the whipped pumpkin dip: In a medium mixing bowl, combine 8 oz softened cream cheese, 1/2 cup pumpkin puree, 1/4 cup powdered sugar, 2 tablespoons maple syrup, 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract, and a pinch of salt. Beat with an electric hand mixer on medium speed for 2-3 minutes until light, fluffy, and completely smooth. Scrape down the sides of the bowl halfway through. Transfer to a small serving bowl and set aside.
  2. Prepare the fruits: Wash and slice 2 apples and 1 pear. Toss apple slices in a little lemon juice to prevent browning. Rinse 1 cup seedless grapes and pat dry.
  3. Slice the cheeses: Cut the aged cheddar into thin triangles or cubes. Leave the brie whole or cut into wedges. Let brie sit at room temperature for 20 minutes before serving.
  4. Toast the baguette: Slice the baguette into 1/2-inch thick rounds. Arrange on a baking sheet and brush lightly with olive oil. Toast under the broiler for 1-2 minutes per side until golden brown. Let cool completely.
  5. Toast the pecans: In a dry skillet over medium heat, toast 1 cup pecans for 2-3 minutes, shaking frequently, until fragrant. Remove from heat and let cool.
  6. Assemble the board: Place the bowl of whipped pumpkin dip in the center of the board. Arrange cheeses around it. Fold prosciutto and salami into loose ribbons and place near cheeses. Add apple and pear slices, grapes, olives, toasted pecans, and dried cranberries in small clusters. Fill gaps with toasted baguette slices and crackers. Tuck fresh rosemary sprigs for garnish.
  7. Final check: Add more crackers or fruit to any bare spots. Serve immediately or cover with plastic wrap and refrigerate for up to 2 hours. If refrigerating, take out 20 minutes before serving.

Notes

For best results, ensure cream cheese is at room temperature to avoid lumps. The dip can be made a day ahead and actually tastes better the next day. If dip is too thin, refrigerate for 15 minutes to firm up. For a vegan version, use dairy-free cream cheese and plant-based butter substitute. For gluten-free, use gluten-free crackers and skip the baguette or use a gluten-free alternative.

Nutrition

Keywords: fall charcuterie board, pumpkin dip, whipped pumpkin dip, Thanksgiving appetizer, fall entertaining, easy appetizer, harvest board

Find it online: https://zorbmeal.com/cozy-fall-harvest-charcuterie-board-with-whipped-pumpkin-dip/