Tuesday, October 21, 2008

Pumpkin Dip I


I love pumpkin as I’ve said many times before.  The sad part is, The Boy, is not a fan.  So I have to find other places & occasions to make pumpkin goodies.  I had a family reunion to attend the day after returning from a 7 day vacation in California.  Needless to say I wanted something EASY to make for it.  I had seen some pumpkin dip recipes, and I found two versions, one that involved marshmallow fluff, and one that didn’t.  I decided I’d try the both.  So far, I’ve made the non-fluff version.  I had seen a great recipe on Annie’s Eats, but ended doing something in between hers, and this one, to use more pumpkin & less sugar.  I served it with ginger snaps, apple slices, graham cracker sticks & apple chips.  Here it is, and let me tell you, I got asked about about the recipe multiple times.

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Pumpkin Dip

adapted from Annie's Eats and Veggie Venture

Ingredients:

16 ounces canned pumpkin
8 ounces cream cheese
1 teaspoon pumpkin pie spice
1 1/2 cups powdered sugar

Directions:

With hand mixer, mix the pumpkin, cream cheese and pumpkin pie spice until smooth. Add sugar to taste until desired sweetness is reached. Serve with graham crackers, gingersnaps, & apple slices

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One Response to “Pumpkin Dip I”

  1. 1
    maris — October 23, 2008 @ 8:27 am

    I made a dip very similar to this only it was heavier on the cream cheese and less on the pumpkin (I was using leftover) so I used it as a spread for bagels/english muffins. It was great!

    I think I FINALLY found another blogger who loves pumpkin as much as I do!

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