Saturday, November 12, 2011

Pumpkin Pie Dip

I love the fall. The leaves changing colors, the cooler temperatures, the kids going back to school...

I also love that I can bake things that include pumpkins and turkey and cinnamon. Those things just doesn't sound as good in the summertime, right?

My dad sent me some recipes from Taste of Home and this one jumped out at me. Probably because exactly 1 cup of pumpkin was sitting in my fridge from my pumpkin pancakes. In fact, the only thing I didn't have was gingersnaps...not my favorite cookie any other time, but with this dip they were divine. Seriously. Perfect for bringing to a holiday party or pre-Thanksgiving dinner snacking or even cleaning-up-after-Thanksgiving snacking.

Get all this together.

 After mixing the cream cheese and powdered sugar, add the canned pumpkin and mix, mix, mix some more.

Add the rest of the ingredients and pour into a serving bowl. Serve with gingersnaps. You can also serve it with fruit slices (think apples and pears) or on zucchini or banana bread. 

Pumpkin Pie Dip
courtesy Taste of Home

1 package (8 oz) 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
Gingersnap cookies

In a large bowl, beat cream cheese and powdered sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice, and ground ginger until blended. Serve with gingersnaps. Refrigerate leftovers.

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