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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 32 |
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I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It is also great served with sliced pears and apples, or as a spread on zucchini bread or any nut bread. Ingredients:
1 package (8 ounces) cream cheese, softened |
2 cups confectioners' sugar |
1 cup canned pumpkin |
1/2 cup sour cream |
1 teaspoon ground cinnamon |
1 teaspoon pumpkin pie spice |
1/2 teaspoon ground ginger |
gingersnap cookies |
Directions:
1. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.
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