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Pumpkin Pie Dip III




Source of Recipe


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List of Ingredients




Pumpkin Pie Dip

1 pkg (8 ounces) cream cheese, softened

2 cups confectioners’ sugar

1 cup canned pumpkin

½ cup sour cream

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

½ teaspoon ground ginger

Gingersnap cookies




Recipe



In a large bowl, beat cream cheese and confectioners’ sugar until smooth.

Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups

This is also great served with sliced pears, and apples, or as a spread on zucchini bread or any other nut bread.