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This dip tastes just like pumpkin pie and serving in a bowl made from a hollowed out mini-pumpkin adds to the 'WOW' factor :) This will be on our Dessert Table for Thanksgiving
Preparation time: 15 minutes
Chill time: 8 to 24 hours
Yield: 6 cups
Ingredients
- 2 8-ounce packages (16 ounces) cream cheese, softened
- 4 cups confectioners' sugar
- 2 15-ounce cans (30 ounces) pumpkin pie filling
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
Directions
Beat the cream cheese and sugar with an electric mixer on medium speed until smooth. Add the pie filling, cinnamon, and ginger and beat well. Cover the mixture and refrigerate it for 8 to 24 hours. Serve with sliced apples or vanilla wafers (gingersnaps are also great).
**If you who want to go that extra step, roll out a pie crust and cut it into shapes with a small cookie cutter. Bake the cookies and serve alongside the dip.**
To garnish, add cinnamon sticks and sprinkle the top of the dip with ground cinnamon or nutmeg.
By Laurie from Nevada
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