Wednesday, October 28, 2009

Pumpkin Dip

Pumpkin Dip Recipe
(makes 3 cups)


8 oz. cream cheese
1 cup light brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 teaspoon cinnamon
1 15 oz. can pumpkin puree

- In a food processor (or in a bowl by hand) pulse the cream cheese until smooth.

- Add next 4 ingredients (lt. brown sugar, ground ginger, ground nutmeg, ground cinnamon) to food processor and blend well.

- Empty cream cheese mixture into a bowl, add the pumpkin puree and mix well.

- Refrigerate until served.

Serve with gingersnaps, apples, pears, teddy grahams (you get the picture).