Fall is in the air! I have been waiting all summer for cooler temperatures, changing leaves, and baking all my favorite fall foods. This is one of my all-time favorite recipes. It’s a creamy pumpkin dip that you serve with vanilla wafers or gingersnaps. And because it’s a dip, it screams party food. And it’s easy to make. Boo-yah!
Creamy Pumpkin Dip
8 oz. cream cheese
2 cups powdered sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup sour cream
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ginger (optional)
Before you do anything else, soften the cream cheese. (If you don’t, you’ll end up with chunky dip). Beat cream cheese until smooth, then add powdered sugar and beat again. Then add the remaining ingredients and keep beating until it’s silky. Refrigerate for at least 30 minutes before serving.
If you are wondering what to do with the rest of the can of pumpkin puree, HERE is the easy way to freeze it.