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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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*Serving tip: Serve in a hollowed out mini pumpkin. WHAT AN AWESOME IDEA. Great fall idea or for Thanksgiving. NOTE: I have tried this a couple times and the first time it was very tasty...but way too sweet for our liking. So instead of pumpkin pie filling, I used 14 oz. can pumpkin puree, cut the icing sugar to 1 3/4 cup and increased the cinnamon. It was a hit..what a great idea for fall time. Ingredients:
1 (8 ounce) package cream cheese, softened |
2 cups powdered sugar |
1 (15 ounce) can pumpkin pie filling |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
apple, slices |
gingersnaps |
Directions:
1. Beat cream cheese and sugar at medium speed with an electric mixer until smooth.
2. Add pie filling, cinnamon, and ginger, beating well.
3. Cover and chill 8 hours.
4. Serve with gingersnaps and apple slices.
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