A couple of years ago, I found this recipe for Pumpkin Pie Dip.
It is such a creamy, yummy dip and oh so perfect for the Fall season!
You can use your leftover canned pumpkin for baking or pumpkin pancakes.
Ingredients
1 package (8 0z) softened cream cheese
2 cups confectioners sugar
1 cup canned pumpkin
1/2 cup sour cream
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground ginger
Directions
- In a large mixing 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 apples, pears, gingersnaps, or on any nut breads.
7 comments:
Mmmmm-Yum!
mmm this looks good... they dont sell canned pumpkin in australia so I would have to make it from scratch.. but I do have some previously mashed pumpkin in my freezer waiting..... hmmmmmm I was gonna make pumpkin bread... this sounds much easier.. lol
this sounds so yumm..and easy:) I'll give it a try as soon as i can eat something:) Thanks for sharing!
Happy Friday!
*coming here from SITS
I make the same thing!
I like it with big, soft Ginger Cookies. :)
...that sounds really good right now -- too bad it's, um, 10 AM!
found you through SITS> :)
stopping by from SITS....this recipe looks delish...i am going to try it this weekend for our little fete.
Came by and thought fun is good. Need some fun in my life and hope to gather fun things to do with my boy. Cheerio
mmm pumkin pancakes sound so good, especially since we're here in the fall season.
Happy Fall
<3
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