Dip Into Pumpkin Seed Oil

So you've taken the plunge, and gotten some pumpkin oil to do science experiments with. What else can you do with it?

A nice dip to eat is a good start for using up that can of oil and leftover seeds.

You'll need some tools

• Some measuring utensils (teaspoon, tablespoon, cup)
• Hand mixer
• Mini Food processor
• Shallow Pan
• Paper Towels
• Spatula

And you'll need some ingredients

• 2 tbsp pumpkin oil
• 8 oz cream cheese
• >1/2 cup pumpkin seeds
• 1½ tsp cinnamon
• 1/4 cup whipping cream
• 1 tsp sugar
• vegetable oil*
• salt and pepper*
• pita chips**

*I used pre-packaged seeds, but roasting your own may add more flavor

**Or bread or crackers...

I'm an engineer, and I like to be efficient as possible when cooking - while we're working on other things, go ahead and set the oven to 250 degrees Fahrenheit.

Likewise, the cream cheese will be easier to mix up if it warms up to room temperature.

Open the package up and let it sit on the counter while working on the next few steps.

There are many ways to toast pumpkin seeds, so choose your favorite. Other users have contributed various methods, see some of the following:

• Roasted-Pumpkin-Seeds
• Toasted Pumpkin Seeds
• Roasted Pumpkin Seeds 2

Personally, I coated the base of a cooking tray with some vegetable oil and spread the seeds into a thin layer. Sprinkle a little salt and pepper onto them, mix them around, and you're ready to go.

NOTE: You cannot use pumpkin oil for this, it burns easily. Trust me.

Put the seeds into the preheated oven. Occasionally reach in there with a spatula or spoon and mix them around. You want them to take on a more golden brown color.

For me, this took about 35 minutes.

Be careful removing the seeds from the oven (they're hot) and let them cool.

Once cool, transfer to a paper towel and gently blot off some of the oil.*

*If you look closely, you may see that the oil is slightly green-ish. It can also be red! If you're curious, check out my other instructable on this effect, why it occurs, and cool pictures.

Now that you have the seeds out, chop most of the seeds finely until you have enough to fill a 1/4 cup.

Be sure to save out some of your leftover whole, toasted seeds - we'll use those later.

Next we're going to mix up the cream cheese and whipping cream.

Grab two mixing bowls and pour 1/4 cup whipping cream into the smaller bowl. A small bowl is better for whipping small amounts of whipping cream

Whip up the whipping cream until it's thick and fluffy (use the highest blender setting without splattering). If you pull the blender out and peaks stay up in the foam, it's good.

Put the 8 oz of cream cheese and 1 tsp of sugar into the larger bowl and whip until smooth.

Once you have whipped the cream and cream cheese, slowly fold the whipped cream into the cream cheese and mix on the slowest setting until smooth and combined.

Add in 2 tbsp pumpkin oil and mix in thoroughly until the consistency and color is smooth.

Add in 1/4 cup chopped pumpkin seeds and mix well.

Add in 1½ tsp cinnamon and mix well.

You're nearly there, just transfer the mix over to a serving bowl.

Top the mix with an extra dash of cinnamon and your unused, toasted pumpkin seeds.

Add some pita chips, and you're ready to dig in!

If you enjoyed this instructable, be sure to look at it (and others!) in the Pumpkin Contest!