It's time to make one of my two favorite Autumn goodies....Pumpkin Dip. This, my friends, is as easy as (pumpkin) pie. If you use Neufchatel cheese you cut down on the fat grams. I haven't tried it, but I am wondering about using brown sugar Splenda in this. It would change the texture a bit, but at least cut down on the sugar. I have served this with many types of dippers....cinnamon grahams, ginger snaps, graham "pretzels". But my favorite is with pie crust cut-outs...for the obvious reason....it is like a little bite of pumpkin pie! Pumpkin Dip
1 8-oz pkg. cream cheese, softened
2 cups confectioners' sugar
1 can (15-oz) solid pack pumpkin
3 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
In a mixing bowl, beat cream cheese and confectioners' sugar. Gradually add the pumpkin, pumpkin pie spice, vanilla and ginger; beat until smooth. Served chilled. Refrigerate leftovers. Makes 3 1/2 cups of dip.
I ususally serve this with pie crust cut outs. Roll Pillsbury ready pie crust just a bit thinner. Take a pumpkin cookie cutter or something fall-like and make as many as you can. I kept re-rolling the scraps as far as I could go. I sprinkled them with cinnamon and sugar and baked on parchment for just a few minutes until they started to look golden. Cool and keep them in a tight container until ready to serve. Dip is also good with gingersnaps.
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