Ingredients:

  • 2 Granny Smith apples (approx. 1 lb / 450g), sliced
  • 2 Bosc pears (approx. 1 lb / 450g), sliced
  • 1 cup (150g) red grapes
  • 1 tbsp (15ml) lemon juice
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (60ml) pumpkin puree
  • 2 tbsp (30g) maple syrup
  • 1/2 tsp (2g) pumpkin pie spice
  • 1/2 cup (125g) salted caramel sauce
  • 15 maple leaf cookies or gingersnaps (approx. 6 oz / 170g)
  • 1 cup (115g) cinnamon-dusted pretzel twists
  • 1/2 cup (60g) candied pecans
  • 1 cup (120g) mini pumpkin-shaped cookies
  • 4 oz (115g) dark chocolate, broken into shards
  • Fresh rosemary sprigs for garnish
  • Cinnamon sticks for garnish

Instructions:

  1. In a small bowl, whip together the softened cream cheese, pumpkin puree, maple syrup, and pumpkin pie spice until velvety smooth.
  2. Divide the pumpkin dip and the salted caramel sauce into separate small ramekins.
  3. Slice the apples and pears into uniform wedges and toss them in a bowl with lemon juice to prevent browning.
  4. Place the ramekins of dip on the board first, positioning them off-center in a visual diagonal (one top left, one bottom right).
  5. Arrange the sliced apples, pears, and grape clusters around the anchors, then fill the remaining gaps with cookies, pretzels, candied pecans, and chocolate shards.
  6. Garnish the board with fresh rosemary sprigs and cinnamon sticks for a professional seasonal finish.