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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 28 |
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This pumpkin dip is yummy with cinnamon-sugar cutouts I make from extra pie crust dough. It's good with gingersnaps and sugar cookies, too. âKari Egger, Portland, Oregon Ingredients:
1 package (8 ounces) cream cheese, softened |
2 cups confectioners' sugar |
1 can (15 ounces) solid-pack pumpkin |
5 teaspoons ground cinnamon, divided |
1/2 teaspoon ground ginger |
4 sheets refrigerated pie pastry |
4 teaspoons sugar |
Directions:
1. In a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, pumpkin, 1 teaspoon cinnamon and ginger; beat until smooth. Cover and refrigerate until serving.
2. Roll out pie pastry on a lightly floured surface to 1/4-in. thickness. Cut with a floured 2-1/2-in. autumn-shaped cookie cutter. Place on an ungreased baking sheet. Reroll scraps if desired. Combine sugar and remaining cinnamon; sprinkle over cutouts.
3. Bake at 425° for 6-8 minutes or until firm. Remove to wire racks. Serve with pumpkin dip. Yield: 3-1/2 cups (about 4-1/2 dozen cutouts).
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