When I was coming up with my Thanksgiving menu the first thing that I started on was an appetizer. I was planning the menu shortly after making the hot cheesy mushroom dip so dips were on my mind and on a whim I thought; Why not a cheesy pumpkin dip? A quick search on the web showed that not only had it been done before, but that it was quite common! This pumpkin dip is pretty simple, consisting of pumpkin puree, cream cheese, sugar and pumpkin pie spices. This pumpkin dip kind of reminds me of a pumpkin cheesecake and as a gingersnap crust is wonderful on a pumpkin cheesecake I was immediately thinking about serving the dip with gingersnap cookies. If you want to keep it a bit healthier, sliced apples also work great.
Pumpkin Dip
(makes 4+ servings)Printable Recipe
Ingredients:
1 (8 ounce) package cream cheese (room temperature, lightly beatened)
1 cup brown sugar
2 cups pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 (8 ounce) package cream cheese (room temperature, lightly beatened)
1 cup brown sugar
2 cups pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Directions:
1. Cream the cream cheese.
2. Mix in the sugar followed by the spices and then the pumpkin puree.
3. Cover and chill overnight in the fridge.
1. Cream the cream cheese.
2. Mix in the sugar followed by the spices and then the pumpkin puree.
3. Cover and chill overnight in the fridge.
Similar Recipes:
Pumpkin Pie White Hot Chocolate
Pumpkin Pie Milkshake
Pumpkin Pie French Toast
Pumpkin Pie Oatmeal
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