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Quick Fall Harvest Charcuterie Board with Easy Whipped Pumpkin Dip

fall harvest charcuterie board - featured image
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A quick and impressive fall charcuterie board featuring a light and airy whipped pumpkin dip, ready in under 20 minutes. Perfect for busy weeknights or gatherings, this board combines sweet, savory, creamy, and crunchy elements for a crowd-pleasing treat.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 8 oz sharp cheddar cheese, sliced or cubed
  • 6 oz brie cheese
  • 4 oz prosciutto or salami
  • 1 cup apple slices (Honeycrisp or Granny Smith)
  • 1 cup pear slices (Bartlett or Bosc)
  • 1/2 cup dried figs or dates
  • 1/2 cup candied pecans
  • 1/2 cup pumpkin seeds (pepitas), toasted
  • 1 cup crackers or crostini
  • Fresh rosemary or sage sprigs for garnish (optional)

Instructions

  1. Make the whipped pumpkin dip (10 minutes): In a medium mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and salt. Beat with an electric hand mixer on medium speed until smooth and well combined—about 2 minutes. Scrape down the sides of the bowl with a spatula.
  2. Whip the cream (3 minutes): In a separate bowl, pour the heavy cream. Using clean beaters, whip the cream on medium-high speed until soft peaks form—when you lift the beaters, the cream should hold a gentle peak that flops over slightly. This takes about 2-3 minutes. Don’t over-whip, or you’ll end up with butter.
  3. Fold it together (2 minutes): Gently fold the whipped cream into the pumpkin mixture using a spatula. Use a cutting motion—down through the middle, across the bottom, up the side—and rotate the bowl as you go. Stop when you don’t see any white streaks. The dip should be light, airy, and a beautiful pale orange color. Transfer to a small serving bowl and set aside.
  4. Prepare the fruit (5 minutes): Core and slice the apples and pears. I leave the skin on for color and texture. If you’re prepping ahead, toss the apple slices with a little lemon juice to prevent browning. Arrange them on the board in small clusters.
  5. Arrange the cheeses (3 minutes): Slice the cheddar into cubes or thin slices. Place the brie wedge on the board whole—it looks beautiful and guests can cut what they want. Position the cheeses on opposite sides of the board for balance.
  6. Add the meats (2 minutes): Fold the prosciutto slices into loose ribbons or simply drape them in small piles. If using salami, fold each slice in half and then in half again, creating little triangles. Place near the cheeses.
  7. Fill in with extras (5 minutes): Place the bowl of whipped pumpkin dip in a central spot (or slightly off-center for visual interest). Fill small bowls with candied pecans and toasted pumpkin seeds. Arrange the dried figs or dates in small piles. Scatter crackers and crostini in the empty spaces, making sure everything is reachable.
  8. Garnish and serve (2 minutes): Tuck fresh rosemary or sage sprigs around the board for a pop of green. Serve immediately, or refrigerate the dip separately and assemble the board up to 2 hours ahead. The dip actually gets better after an hour in the fridge—the flavors meld beautifully.

Notes

For the pumpkin puree, use 100% pure pumpkin (not pumpkin pie filling). Let cream cheese soften at room temperature for 30 minutes or microwave for 10-15 seconds. If dip is runny, refrigerate for 20 minutes to firm up. The dip can be made up to 5 days ahead and stored in the fridge.

Nutrition

Keywords: fall charcuterie board, whipped pumpkin dip, quick appetizer, harvest board, easy fall recipe

Find it online: https://freshforkful.com/quick-fall-harvest-charcuterie-board-with-easy-whipped-pumpkin-dip/