Thursday, October 21, 2010
Pumpkin Dip. Served with ginger snaps and tart green apples. So yummy. And seriously easy. The recipe is forgiving. As in, I didn't put in the pie spice and added in vanilla. I sorta just mixed it all together. Well, actually kiddo did the mixing. It was fun. I used whipped cream cheese instead a regular block that needed to be softened. I also sifted the powdered sugar, but it might have been overkill. It was such a hit with my boy and the kiddo that I plan on making it for the next family get together. And I plan on putting the finished dip into a sugar pumpkin for a festive presentation.
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate
1 teaspoon vanilla
In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, vanilla and orange juice until smooth and well blended. Chill until serving.