Remember that time I told you about my near disaster plumbing incident? Well, it almost happened again while I was preparing this pumpkin dessert. But, I learned from my mistake and did not put the pumpkin seeds down the drain. See. That’s what mistakes are all about.
I've been seeing this dessert pop up on Pinterest frequently and really wanted to give it a try. I am so glad I did. It was very quick and easy and it looks so delightful when you’re ready to serve it. Look how easy this would be to take to your next tailgate party!
The rich pumpkin flavor is exactly like what you love in Grandma’s pumpkin pie but this allows you to dip cookies and apples in it! Fun!
I baked homemade Gingersnap cookies the first time I made it. Gingersnaps are easily my favorite holiday cookie! You can find me snacking on these daily from the beginning of November through December. I could swim in molasses.
Here’s the easy and delicious recipe!
Pumpkin Pie Dip:
1 (8 ounce) package cream cheese, softened
1 1/2 cups powdered sugar (more if you'd like)
1 (15 ounce) can solid pack pumpkin
1 cup whipped cream (I used freshly whipped cream, but the kind you find in the freezer section is just fine, too.)
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
In a medium bowl, blend cream cheese and powdered sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and whipped cream until smooth and well blended. Chill until ready to serve.
Recipe slightly adapted from: All Recipes