TOFFEE APPLE DIP RECIPES

Name: Pumpkin Pie Dip
Prep time: 15 min
Total time: 15 min
Yield: 4 cups.
Ingredients: 1 package (8 ounces) cream cheese, softened; 2 cups confectioners' sugar; 1 cup canned pumpkin; 1/2 cup sour cream; 1 teaspoon ground cinnamon; 1 teaspoon pumpkin pie spice; 1/2 teaspoon ground ginger; Gingersnap cookies

PUMPKIN PIE DIP RECIPE: HOW TO MAKE IT

Pumpkin Pie Dip Recipe: How to Make It image

I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It's also great served with sliced pears and apples, or as a spread on zucchini bread. —Laurie LaClair, North Richland Hills, Texas

Provided by Taste of Home

Categories Appetizers

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 4 cups.

Number Of Ingredients 8

Ingredients

1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies

Steps:

Beat cream cheese and confectioners' sugar until smooth. Beat in pumpkin, sour cream and spices until blended. Transfer to a bowl; serve with gingersnaps. Refrigerate leftovers.

Nutrition Facts : Calories 65 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 24mg sodium, CarbohydrateContent 9g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

GINGERSNAP DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Gingersnap Dip Recipe: How to Make It - Taste of Home image

I serve this dip in a clean plastic pumpkin at all of our fall church gatherings. It's a nice way to dress up packaged gingersnaps. —Tessie Hughes, Marion, Virginia

Provided by Taste of Home

Categories Appetizers

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 3 cups.

Number Of Ingredients 5

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 teaspoons pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed
Gingersnap cookies

Steps:

In a small bowl, beat the cream cheese, confectioners' sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended. Refrigerate until serving. Serve with gingersnaps.

Nutrition Facts : Calories 158 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 152mg sodium, CarbohydrateContent 22g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

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GINGERSNAP DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME

I serve this dip in a clean plastic pumpkin at all of our fall church gatherings. It's a nice way to dress up packaged gingersnaps. —Tessie Hughes, Marion, Virginia
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Reviews 5
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Calories 158 calories per serving

In a small bowl, beat the cream cheese, confectioners' sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended. Refrigerate until serving. Serve with gingersnaps.

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