SWEET PUMPKIN DIP RECIPE

This recipe is from the cookbook, The Nestle Cookbook, published in 2005 by Silverback Books, Inc.

Italic text below are the author's notes at the beginning and end of the recipe.

Sweet Pumpkin Dip

"Serve this luscious dip with a tray of gingersnaps, vanilla wafers, or lemon wafers.  Spread this mixture on crustless white bread and cut out shapes with cookie cutters to create delicate party sandwiches."

INGREDIENTS

2 packages (8 ounces each) cream cheese, at room temperature
1 can (15 ounces) LIBBY'S 100% pure pumpkin
2 cups sifted powdered sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Sliced fruit, bite-sized cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, toast slices, muffins, or English muffins

DIRECTIONS

Beat cream cheese and pumpkin in large mixer bowl until smooth.  Add sugar, cinnamon, and ginger; mix thoroughly.  Cover; refrigerate for 1 hour.  Serve as a dip or spread.

COOKING TIP

Sweet Pumpkin Dip can also be served as a spread or used to make dessert sandwiches.  Spread on thin slices of cinnamon raisin bread or vanilla or chocolate pound cake, and cut sandwiches into small neat triangles or use a favorite cookie cutter.

Note:  For a dip lower in fat, substitute light cream cheese (Neufchatel) for cream cheese.

Makes 15 Appetizer Servings

ESTIMATED TIMES
Preparation:  5 mins
Refrigerating: 1 hr

Go Back to the Recipe Index

Go to The Nestle Cookbook Book Review