Hurry! Only 2 more weeks of pumpkin eating to go! Among all the candy cane, cranberry, fudge, & other Christmasy recipes, I had to make room for a pumpkin dessert. This recipe is a combination of recipes one from Taste of Home & the other from my cousin Hollie, who knows about my pumpkin obsession. This Pumpkin Dip is for graham crackers or sugar cookies, but I paired mine with Ginger Ball Cookies & it was delicious! Honestly I could just eat it by the spoon full. It tastes like liquid pumpkin pie - mmmmm..... delicious!
1 pkg (8oz) cream cheese, softened
1 t cinnamon
1 18 oz can pumpkin pie filling (about 1/2 of a large can)
1/4 t ground ginger
3 cups powdered sugar
Beat cream cheese in mixer until smooth. Add pumpkin pie filling; beat well. Add sugar, cinnamon, and ginger. Beat well. Serve with sugar cookies & graham crackers or Ginger Ball Cookies.
Note: If using a large can of pumpkin pie filling do not throw the rest away. Freeze it for the next time you make this recipe. It freezes & thaws well & this is so yummy it will certainly be made twice!
Kristin
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