Festive Pumpkin Pie Dip
Preparation time: 15 minutes
Chill time: 8 to 24 hours
Yield: 6 cups
2 8-ounce packages (16 ounces) cream cheese, softened
4 cups confectioners' sugar
2 15-ounce cans (30 ounces) pumpkin pie filling
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1. Beat the cream cheese and sugar with an electric mixer on medium speed until smooth.
2. Add the pie filling, cinnamon, and ginger and beat well.
3. Cover the mixture and refrigerate it for 8 to 24 hours.
4. Place the dip in a decorative bowl or hollowed out baby pumpkin, and serve with sliced apples or vanilla wafers (gingersnaps are also great).
If you who want to go that extra step, roll out a pie crust and cut it into shapes with a small cookie cutter. Bake the cookies and serve alongside the dip. A leaf-shaped cookie cutter is always a nice choice.
To garnish, add cinnamon sticks and sprinkle the top of the dip with ground cinnamon or nutmeg.
