Pumpkin Dip

Pumpkin Dip
Recipe by Regina Miller


    1 package (8 ounces) cream cheese, softened
    2 cups confectioners' sugar
    1 can (15 ounces) solid-pack pumpkin
    3 teaspoons pumpkin pie spice
    1 teaspoon vanilla extract
    1/2 teaspoon ground ginger
    Apple and pear slices


    In a large bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit. Refrigerate leftovers. Yield: 3-1/2 cups.

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