Spork and Knife

    +        = YUM

As most of you know, I’ve been on a pumpkin kick lately.  There’s something about that big orange gourd that really gets me into the fall spirit.  As I sat at my house contemplating what dessert to make for an upcoming pot-luck dinner, I received an e-mail from my aunt with a recipe for pumpkin dip.  Seeing as I was exhausted from the day’s events, something with 6 ingredients was the perfect choice…not to mention the fact that it featured my current obsession and was a little different than making the usual cake or brownies. 

The recipe was a breeze and came out tasting like a lighter dip version of pumpkin pie.  An excellent way to welcome October and the Autumn season. 

You Will Need: 

-1 can of pumpkin 15oz (Not the mix…you want to add your own spices)

-2 packages (8oz. each) of Philadelphia Cream Cheese (Room Temp.)

-1 1/2 tsp. Cinnamon

-1/2 tsp. Nutmeg

-1 1/2 cups of Powdered Sugar

-1 Box of Ginger Snaps (You can substitute Graham Crackers, for a milder taste)

Directions:

Combine all of your ingredients in a large mixing bowl.  I used a whisk by hand, but unless you’re looking to sweat, use your mixer with a wire whisk attachment.  Beat all ingredients until smooth,  place into a serving bowl, garnish with a ginger snap, cinnamon & nutmeg and serve with the rest of the ginger snaps as scooping devices.

This is such an easy recipe and pleases any pumpkin pie lover!  Enjoy.