Add the RO*TEL, cream cheese, pumpkin puree, garlic powder, onion powder, chili powder, and cumin to a large skillet over medium heat. Bring to a simmer, whisking frequently to incorporate the cream cheese.
Once simmering, whisk in the cheddar a handful at a time until fully incorporated.
Serve warm, garnished with fresh cilantro if desired.
For the Spooky Dippers:
Preheat the oven to 375F. Lightly spray a large baking sheet with avocado oil.
Use cookie cutters in Halloween shapes (such as a bat, cat, pumpkin, ghost, etc.) to stamp out shapes from the corn tortillas.
Arrange the stamped out corn tortilla shapes on the prepared baking sheet and lightly spray the tops with avocado oil. Lightly sprinkle on a bit of sweet paprika, onion powder, and salt.
Bake until light golden brown on both sides, about 8 minutes, flipping once halfway through.
To Serve:
Serve the Pumpkin Queso warm along with the Spooky Dippers.
Notes
Net Carbs: 2g per serving (¼ cup of dip without dippers)
The nutritional information for this recipe was calculated without the Spooky Dippers.
This recipe makes about 4 cups, or about 16 (¼-cup) servings.
If you like spicy heat, feel free to add hot sauce or cayenne pepper to the queso to taste.
I love this Pumpkin Queso as leftovers! This queso is delicious tossed with zucchini noodles (or any noodles you like) for a cheesy pasta-type dish.