Pumpkin Dip - Thursday, September 21, 2006


2 cups Pumpkin Puree- canned or fresh (that is one 15 oz can)
1 cup brown sugar
1 tsp ground cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1 8 oz pkg cream cheese, softened


Place cream cheese and brown sugar into a large mixer bowl and mix together. Blend in pumpkin. Add spices. Mix together until smooth and creamy. Refrigerate at least four hours or overnight. Serve with Crackers, gingerbread, celery, carrots, etc.
Tips: To make a lighter dip, stir in sour cream until you reach the consistency you like.

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