Tuesday, October 20, 2009

Pumpkin Pie Dip

As promised, here is the Pumpkin Pie Dip I made for the Halloween Party play group. The picture shows it being served with gingersnaps, but I served mine with sliced apples and pears.

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


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.


Brandon & Natalie said...

Oh man, you are speedy! This stuff was WONDERFUL!!!

nea and rusty said...

it was tasty. and thanks julie for having us all over!