Taste of Home
Pumpkin Pie Dip
TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 4 cups.
I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It's also great served with sliced pears and apples, or as a spread on zucchini bread. —Laurie LaClair, North Richland Hills, Texas
Ingredients
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1 package (8 ounces) cream cheese, softened
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2 cups confectioners' sugar
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1 cup canned pumpkin
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1/2 cup sour cream
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1 teaspoon ground cinnamon
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1 teaspoon pumpkin pie spice
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1/2 teaspoon ground ginger
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Gingersnap cookies
Directions
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1.
Beat cream cheese and confectioners' sugar until smooth. Beat in pumpkin, sour cream and spices until blended. Transfer to a bowl; serve with gingersnaps. Refrigerate leftovers.
Nutrition Facts
2 tablespoons dip: 65 calories, 3g fat (2g saturated fat), 8mg cholesterol, 24mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein.
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