After my whirlwind weekend of cookie baking and candy making, I wasn't really in the mood to bake yet another treat for the pre-holiday get together being held at Joe's aunt's house. However, I didn't want to show up empty handed so I started thinking of alternatives to baked goods. I remembered my friend Lauren mentioning a pumpkin pie dip when she was getting ready for her son's birthday party last month and I thought that sounded like a great idea, especially since I had two big cans of pumpkin in my pantry. I hit Google and came up with this recipe on RecipeZaar. This mixes up in no time at all, and let me tell you, it is good! It tastes just like the center of a pumpkin pie - I could have eaten it with a spoon! Instead, I did the civilized thing and served it with gingersnaps and graham cracker sticks for dipping. This was a hit for sure - I definitely plan on making this again. It's a great dessert alternative to the usual cakes and brownies.
Pumpkin Pie Dip
8 ounces cream cheese, softened
2 cups confectioner's sugar
15 ounces canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Beat cream cheese and sugar at medium speed of an electric mixer until smooth.
Add pumpkin, cinnamon, and ginger, beating well.
Cover and chill up to 5 days.