Sunday, November 7, 2010

Pumpkin Pie Dip

When fall rolls around every year, I think it's just natural to start craving Pumpkin goodies.  Of course, there is pumpkin sheetcake {one of my favorites}, pumpkin pie {oh yummy!},pumpkin shortbread dessert {a yearly Thanksgiving request} pumpkin bread {on the to-do list},pumpkin cupcakes {my favorite!} pumpkin scones {amazing!}, pumpkin cookies {with chocolate chips}, & one of the quickest and most crowd-pleasing  recipes is this one... Pumpkin Pie Dip.  It is a real quick fix and you can serve it will Nilla Wafers and Gingersnaps from the grocery store.  Of course, if you have more time, you can always whip up a batch of homemade Sparkling Ginger Snaps to serve with this amazing dessert dip! 

Pumpkin Pie Dip
Recipe adapted by From Cupboard to Cupboard
printable recipe

1 (8 oz) pkg cream cheese, softened
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger

In a large mixing bowl, beat the cream cheese and powdered sugar until smooth.  Gradually add pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger; beat until smooth.  Serve with gingersnaps or vanilla wafers.  Refrigerate leftovers!  Yield: 4 cups


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