Pumpkin Dip Recipe
submitted by reader Marcia Eng
of Goodland, KS
Ingredients
Two 8-ounce packages cream cheese, softened
One 16-ounce package confectioners’ sugar, sifted
One 15-ounce can pumpkin
2 teaspoons ground cinnamon
˝ teaspoon ground nutmeg
Gingersnaps
Instructions
1. Place the cream cheese in a medium bowl. Beat with a mixer at medium speed until creamy.
2. Add the confectioners’ sugar gradually and beat until blended. Add the pumpkin, cinnamon, and nutmeg; beat until well blended.
3. Cover with plastic wrap and refrigerate for 2 hours to allow the flavors to blend. Serve with gingersnaps. Serves 20.
Tips from the Test Kitchen
Tips From Our Test Kitchen: You may use a small, fresh pumpkin to serve this dip. Cut the top off the pumpkin, remove the seeds and membrane, and fill with Pumpkin Dip.
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