Wednesday, October 8, 2008

Pumpkin Dip


2 cups powdered sugar
16 oz. cream cheese
16 oz. canned pumpkin
1 tsp. pumpkin pie spice (or use 1/2 tsp. each nutmeg and cinnamon)


Mix together all dry spices with sugar. Whip all the ingredients together; refrigerate until firm. Serve with ginger snaps for dipping.

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