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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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I was surprised at the negative feedback I got on my Pumpkin Fluff Dip recipe (which isn't my own creation, I got it from a schoolmate who either got it from someone back home or on the Internet.) I like it just fine and think the consistency's ok but I decided to make up another one on my own after looking at other pumpkin dip recipes. I think this one is really good, and is a little cheaper and easier to make as well. Ingredients:
15 ounces pumpkin puree (one can will do, or if use the big cans like i do, measure out 2 cups) |
8 ounces cream cheese, softened (neufchatel and lite cream cheese works too) |
2 cups confectioners' sugar |
1 1/2 teaspoons cinnamon |
1 1/2 teaspoons nutmeg (or just use 2 tsp pumpkin pie spice) |
Directions:
1. With an electric mixer, cream the pumpkin and cream cheese together first.
2. In 1/4 cup increments, add the confectioners sugar and beat inches.
3. Beat in the spices.
4. You can serve it immediately but I like it better after it's chilled in the fridge for an hour or two.
5. Serve with sliced apples, pears, graham crackers, gingersnaps, pieces of pound cake, etc.
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