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Recipe Thursday-Pumpkin Dip

Posted on October 18th, 2012 | Posted in Dessert, Recipes

With Fall here it is time to make some pumpkin treats. A few weekends ago I went on a girls’ beach trip and we were talking about what we are looking forward to now that Fall has arrived. Two of them mentioned a ¬†notorious¬†Pumpkin Dip! They raved about it so I knew that I had to try it out. This recipe is super easy and feeds a crowd. To me it tastes like the delicious leftovers of pumpkin pie filling, that I use to drink out of my mom’s blender:)

Pumpkin Dip

Yield 32 Servings
8 ounces cream cheese, softened (776002)
2 cups confectioners’ sugar (991841)
15 ounces pumpkin solid (NCF4020)
1 1/2 teaspoons ground cinnamon (CQC065)
1/2 teaspoon ground ginger (CQG069)

To Dip:
graham crackers (991716)
ginger snaps
pretzels (991811)

In a medium bowl, blend cream cheese and confectioners’ sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon and ginger until smooth and well blended. Chill until serving. If you feel so inspired you can serve this dip inside a hollowed pumpkin!

Recipe from the kitchen of Laura Rothacker

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