Fall Pumpkin Dip
Published: 10/21/2009 by She Wears Many Hats
Pumpkin Dip Recipe
(makes about 3 cups)
Ingredients:
• 8 oz. cream cheese (again, I used fat free or reduced fat – who knew?)
• 1 cup light brown sugar
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 teaspoon cinnamon
• 1 15 oz. can pumpkin puree
Directions:
- In a food processor (or in a bowl by hand) pulse the cream cheese until smooth.
- Add next 4 ingredients (lt. brown sugar, ground ginger, ground nutmeg, ground cinnamon) to food processor and blend well.
- Empty cream cheese mixture into a bowl, add the pumpkin puree and mix well.
- Refrigerate until served.
Enjoy!
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