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Pumpkin Cream Cheese Recipe

This pumpkin dip is yummy with cinnamon-sugar cutouts I make from extra pie crust dough. It's good with gingersnaps and sugar cookies, too. —Kari Egger, Portland, Oregon

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Pumpkin Cream Cheese Recipe

Prep: 30 min. Bake: 5 min./batch

Yield: 28 Servings

30 5 35

Ingredients

1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 can (15 ounces) solid-pack pumpkin
5 teaspoons ground cinnamon, divided
1/2 teaspoon ground ginger
4 sheets refrigerated pie pastry
4 teaspoons sugar

Directions

In a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, pumpkin, 1 teaspoon cinnamon and ginger; beat until smooth. Cover and refrigerate until serving.
Roll out pie pastry on a lightly floured surface to 1/4-in. thickness. Cut with a floured 2-1/2-in. autumn-shaped cookie cutter. Place on an ungreased baking sheet. Reroll scraps if desired. Combine sugar and remaining cinnamon; sprinkle over cutouts.
Bake at 425° for 6-8 minutes or until firm. Remove to wire racks. Serve with pumpkin dip. Yield: 3-1/2 cups (about 4-1/2 dozen cutouts).

Nutritional Facts 2 tablespoons dip with 2 cutouts equals 207 calories, 11 g fat (5 g saturated fat), 15 mg cholesterol, 139 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Pumpkin Pie Dip in Country Woman October/November 2008, p21

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Pumpkin Cream Cheese

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Reviewed on Oct. 30, 2009 by mjaja

I made this for my Women's Fellowship group. Everyone loved it! It was a big hit and several people e-mailed the next day for the recipe. I have made it several times since. It now is a Fall classic for company.