📋 Instructions

1. 1Heat the oven — Set the oven to 190 C (375 F) and place a rack in the middle. A fully preheated oven sets the dip's edges evenly.
2. 2Beat the base — Beat 225 g cream cheese with 120 g sour cream for 90 seconds until no lumps remain. The mixture should look glossy and hold a soft peak.
3. 3Fold in pumpkin — Add 425 g pumpkin puree, 60 g Parmesan, 2 g smoked paprika, and 1 g cinnamon. Mix 30 seconds, just until uniform orange.
4. 4Bake the dip — Scrape into a 1-liter (1-quart) baking dish and bake 22 minutes at 190 C (375 F). The edges bubble and the center reads 74 C (165 F) on an instant-read thermometer.
5. 5Lower the oven — Reduce the oven to 175 C (350 F). The dip rests on the counter while the oven drops.
6. 6Mix the muffins — Whisk 245 g flour, 150 g sugar, 4 g (1 tsp) baking soda, and 2 g (1/2 tsp) salt. In a second bowl whisk 250 g pumpkin puree, 2 eggs, and 120 ml oil, then combine both bowls in 12 strokes.
7. 7Bake the muffins — Divide into 36 greased mini cups and bake 18 minutes at 175 C (350 F). A toothpick inserted in the center comes out with dry crumbs.
8. 8Steep the punch — Warm 960 ml cider with 6 cloves and 2 cinnamon sticks to 85 C (185 F), never boiling, and hold 10 minutes. Steam should rise but no bubbles should break the surface.
9. 9Assemble the table — Ladle the punch into a heatproof bowl and set the dip and muffins alongside. Label each dish with its pumpkin content for allergy guests.