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
A neat seasonal dip. ;)
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