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.
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
- 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.