Pumpkin Dip

This Pumpkin Dip is a wonderful treat to serve your family and friends. It tastes just like pumpkin pie.

We usually serve it with ginger snap cookies and if there is any left, I spread some on my bagel the next morning for breakfast. If you are going to make this ahead of time then keep it in the refrigerator. Pull it out about an hour before you're going to serve it so the dip will soften up.

It also goes great with fruit and banana cranberry bread.

Pumpkin Dip Recipe

Ingredients:

1 package (8 ounces) cream cheese, softened
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies

Preparation:

In a large bowl, with electric beaters, beat cream cheese and powdered sugar until smooth.
Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
Serve with gingersnaps.
Refrigerate any leftovers

Avoid fruits and nuts. You are what you eat.

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