Sunday, November 9, 2008

Pumpkin Pie Dip

Pumpkin Pie Dip
Courtesy of Taste of Home website
Yield: 32 servings

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 (I'll use graham crackers)

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

Nutrition Facts
One serving: (2 tablespoons)
Calories: 64
Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 23 mg
Carbohydrate: 8 g
Fiber: 0 g
Protein: 1 g
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1 comment:

LunaMoonbeam said...

Mmm...this sounds AWESOME for a party!

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