One of my foodie friends in California shared the following recipe recently. I made one little addition. Besides the ground ginger, I added a "knob" of freshly grated ginger. It gave it a really nice, zippy kick!
I used a 29 ounce can of pumpkin puree and doubled all the other ingredients to take and share with friends and their other guests on Christmas Day afternoon. Everyone who tried it liked it!
Spiced Pumpkin Dip
1 - 8 ounce package cream cheese, softened
2 cups confectioner's sugar
1 - 15 ounce can pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoon pure orange extract
1/2 teaspoon ground ginger
Gingersnaps cookies, apple slices
Blend cream cheese and confectioner's sugar until smooth in food
processor. Remove cover; add pumpkin and remaining ingredients. Blend
thoroughly.
Chill 30 minutes or until ready to serve. Serve with cookies and/or
apple slices.
Yield: 20 servings
It really is delicious, dear Maven!
Glad you dropped by to read old posts!
Posted by: Sonia | September 26, 2008 at 11:52 AM
I love cream cheese in dips, and you've done a fantastic job of incorporating it with the pumpkin, ginger and orange extract. Apples and ginger snaps, here we come....
Posted by: Maven Meacham | September 26, 2008 at 11:34 AM
You're welcome....I love pumpkin also, Jen!
Posted by: Sonia | August 30, 2008 at 09:51 AM
Thanks, Sonia for sharing your pumpkin dip recipe. I love pumpkin!
Posted by: Jennifer A. Wickes | August 30, 2008 at 09:39 AM