94% would make again
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“I came up with this rich creamy dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking,” recalls Laurie LaClair of North Richland Hills, Texas. TIP: “It is also great served with sliced pears and apples, or as a spread on zucchini bread or any other nut bread,” Laurie suggests.
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Nutrition Facts: 1 serving (2 tablespoons) equals 64 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 23 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.
Pumpkin Pie Dip published in Quick Cooking November/December 2005, p13
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Reviewed on Nov. 03, 2009 by xxsassyxgirlxx
I made this tonight for my family and it was amazing! I did not have any ginger so I substituted a dash of cloves and a dash of nutmeg and they absolutely loved it. Thanks for the yummy recipe!
Reviewed on Nov. 02, 2009 by pamela34
First time I had this was around the holidays at the Fred Meyer deli. I tried just a sample and it was delicious. They served it withgraham cracker dipper crackers and they called it Pumpkin Mousse. Its very good and easy to make!
First time I had this was around the holidays at the Fred Meyer deli. I tried just a sample and it was delicious. They served it with
graham cracker dipper crackers and they called it Pumpkin Mousse. Its very good and easy to make!
Reviewed on Oct. 21, 2009 by Dioptase
This was Great!!! I took it to work and everyone devoured it. I made one batch with Splenda because of dieter's and diabetics and the other following the recipe. Both turned out wonderful. We had homemade sugar cookies and ginger snaps and both were "pumpkin pie on a cookie" :)
Reviewed on Oct. 06, 2009 by ashleymarwi
LOVE THIS!!! We use graham crackers instead of ginger snaps! Thanks for submitting!!
Reviewed on Sep. 29, 2009 by ineedlu
Hmm.. maybe you could set out half, and put the other half in a container to send home with friends? I'm going to try this recipe, it looks wonderful!
Reviewed on Sep. 24, 2009 by annsway1
You may use one cup of Splenda.
Reviewed on Sep. 15, 2009 by babylyric1
I made this for game day this year and instead of ginger snaps i used shortbread cookies. It was amazing, everyone loved it. We found that it was pretty rich though and didn't eat all of it. It makes alot and my family is not big on sweets.
Reviewed on Sep. 03, 2009 by mary camille
It sounds delicious but do you think you could get by with less confectioners sugar? That does seem like a lot! I would like to make this, but would probably use the fat free cream cheese, since it would make quite a difference in the fat and calories as well. Please let me know about the sweet content. Thanks Cam Barnett
Reviewed on Jun. 25, 2009 by TammyWarnick
Note that it makes 4 cups - but it won't last long. I LOVE pumpkin pie and this is pumpkin pie on a cookie.
Reviewed on Nov. 28, 2008 by craftyteacher
The print icon works fine for me. I still have to go to the "file-print" command after the page goes to a page without all the extras. Del
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