Although canned pumpkin is available all year round, it seems that "everything pumpkin" starts to emerge around September, and stays with us until the end of November. Every coffee shop carries a pumpkin latte, the stores have large pumpkin pies that are just begging to be smothered in whipped cream, and every food blogger is posting cookies, cakes, tarts, and chilis featuring pumpkin. In that regard, this post is no different. 🙂 Here is my addition to the multitude of pumpkin recipes that are floating around cyberspace, because no matter how many there are, there is always room for one more. Yields 1 1/2 cups This Pumpkin Cream Cheese Dip is naturally gluten-free, and if served with apple slices, is the perfect snack to serve while hosting those that eat a gluten-free diet. However, gingersnap cookies and graham crackers are also perfect dippers for this delectable dip.  Yields 1 1/2 cups.