Pumpkin Dip Recipe
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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
One 16-ounce package confectioners’ sugar, sifted
One 15-ounce can pumpkin
2 teaspoons ground cinnamon
˝ teaspoon ground nutmeg
Gingersnaps
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
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 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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