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October 19, 2012

Pumpkin Pie Dip


Pumpkin - it's that time of year again.  Every fall I crave pumpkin foods, and every fall I struggle to come up with recipes to make because Rob isn't a fan.  Of course I can take things in to work, but we have lots of sweets in our breakroom. GOOD sweets at that, so I don't really need to contribute to departmental weight gain.  But, when the occasion strikes to bring in a dessert I will!  And if it's the fall, you bet I'm bringing something pumpkin!

When I got the calendar invite for a coworkers shower to celebrate her baby boy that will grace us in a few weeks, I jumped at the chance to bring a dessert.  A few desserts were already planned, so I wanted something relatively simple.  It didn't take long to land on this pumpkin pie dip I'd been seeing on Pinterest.

So easy to make, and 100 percent delicious.  I seriously could have eaten this with a spoon.  In fact, I may or may not have licked the spoon when I was done putting it in the tupperware to take to work!  The dip was exactly as I expected.  Slightly sweet, slightly spicy and full of fall flavors like pumpkin, cinnamon and ginger.  What's not to love?!

Pumpkin Pie Dip
Ingredients:
8 oz. cream cheese, softened
2 cups powdered sugar
1 1/4 cup pumpkin puree
1/2 cup plain or vanilla Greek Yogurt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Graham Crackers, Gingersnap Cookies or Vanilla Wafers to serve

Directions:
In a large bowl, beat cream cheese and sugar until smooth.  Beat in the pumpkin, yogurt, cinnamon, pumpkin pie spice and ginger until blended.

Serve with cookies.  Refrigerate leftovers.

Makes 4-cups

Source: Adapted from Taste of Home

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