©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Pumpkin Pie Dip

Pumpkin Pie Dip

1 package 8 ounces cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
Gingersnap Cookies

1. In a large bowl, beat cream cheese and confectioners' sugar until smooth.
2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
3. Serve with gingersnaps. Refrigerate leftovers.

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