I made this dip for our Bible Study on Sunday night, and it was well received (SOOO glad you like pumpkin as much as I do, Sean!). It's a great appetizer for this wonderful fall season, so I'm sharing it with love and placing the credit where it belongs...
with Southern Living Magazine.
PUMPKIN PIE DIP
1 (8-oz) pkg cream cheese, softened
2 cups powdered sugar
1 15-oz can pumpkin pie filling
1 tsp. cinnamon
1/2 tsp. ginger
Gingersnaps
Beat cream cheese and sugar at medium speed with electric mixer until smooth. Add pie filling, cinnamon and ginger, and beat until smooth. Cover and chill 8 hours. Serve with gingersnaps and apple or pear slices. Garnish with cinnamon or cinnamon sticks if desired.
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