Monday, October 26, 2009

Pumpkin Pie Dip

This is another simple and tasty treat!

1 package (8 ounces) cream cheese, softened
2 c. confectioners' sugar*
1 c. canned pumpkin
½ c. sour cream
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
½ tsp. ground ginger
Gingersnap cookies
Sliced apples

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with sliced apples or gingersnaps. Refrigerate leftovers. Yield: 4 cups.

*The next time I made this dip, I use 1/4 c. Agave syrup instead of the confectionery sugar and it was very good but not quite as sweet. Agave is a natural sweetener that has a low glycemic index. It can be purchased at a health food store or at the Lexington Food Co-Op.

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