snack. From Marcia Emig, Goodland, Kansas
Ingredients:
Two 8- ounce packages cream cheese,
softened
One 16- ounce package confectioners’
sugar, sifted
One 15- ounce can pumpkin
2 teaspoons ground cinnamon
1⁄2 teaspoon ground nutmeg
Gingersnaps
Method:
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.
Notes and Tips:
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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| Pumpkin Dip |
