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Pumpkin Dip


2 cup powdered sugar
1 (8 oz) pkg cream cheese, softened
1/2 can pumpkin pie filling (not canned pumpkin)
1 tsp ground cinnamon
1 tsp ground ginger

Mix the sugar and cream cheese together until well blended. Mix in remaining ingredients. Refrigerate until ready to use. Serve with ginger snaps for dipping.

NOTE:
I found that I liked this even more with a larger amount of cinnamon and ginger, and making it a day in advance to let the flavors combine. I also like to garnish it with a sprig of mint.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.