- This topic has 1 reply, 1 voice, and was last updated September 10, 2007 at 12:02 pm by .
- September 10, 2007 at 12:02 pm #242565MissDaisy
Preparation time: 15 minutes
Chill time: 8 to 24 hours
Yield: 6 cups
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
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.
Place the dip in a decorative bowl or hollowed out baby pumpkin, and
serve with sliced apples or vanilla wafers (gingersnaps are also
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. A leaf-shaped cookie cutter is always a
To garnish, add cinnamon sticks and sprinkle the top of the dip with
ground cinnamon or nutmeg.
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