something to savor…sweet pumpkin dip

I was hooked the first time I tried this (some 5 years ago…)  It’s the perfect fall dip and it goes fab with red or yellow Bartlett pears or sweet, tart Haralson apples, or gingersnap cookies (if you like those).  And, if no one’s looking, you can eat it by the spoonful right out of the bowl.  (I have done it.)

 

Sweet Pumpkin Dip
adapted from Libby’s and various friends’ recipes
yield 5 cups

2 pkgs. (8 oz. each) cream cheese, softened
1 can (15 oz.) 100% pure pumpkin
2 cups sifted powdered sugar
1 teaspoon ground cinnamon (or more, to taste)
1 teaspoon ground ginger (or more, to taste)

BEAT cream cheese and pumpkin in large mixer bowl until smooth. Add sugar, cinnamon and ginger; mix thoroughly. Cover; refrigerate for 1 hour. Serve with sliced pears, apples and gingersnaps. Enjoy.

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