Pumpkin Dip
  • 12 ounces cream cheese, softened
  • 2½ cups powdered sugar
  • 1 - 15 ounce can pure pumpkin
  • 1 tsp. cinnamon
  • ½ tsp. ginger
  • ginger snaps
  • apples
  • vanilla wafers
  • graham crackers
  1. Mix softened cream cheese for a few minutes with an electric mixer. Add powdered sugar and mix until nice and smooth.
  2. Add pumpkin and spices. Mix until it is nice and creamy.
  3. Refrigerate for 2-3 hours to set up.
  4. Serve in a hollowed pumpkin with apples, ginger snaps, vanilla wafers & graham crackers.
This can be made a few days ahead and kept covered in the refrigerator. If you want to clean out the pumpkin beforehand, wrap with foil and store in the fridge as well.
Recipe by Baked in AZ at http://bakedinaz.com/pumpkin-dip/