Tinks Pumpkin Cheesecake Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I f youre a fan of pumpkin like i am...keep in mind you can get great canned pumpkin all year long no need to wait for the holidays .....yay!!! Ingredients:
8- ounces of cream cheese ...at room temp...... |
1/3- cup packed dark brown sugar |
2 1/2 - tablespoons unsulphured molasses........... |
2- teaspoons pumpkin pie spice |
1 tablespoon dark rum......... |
1/8 - teaspoon salt |
1- cup canned unsweetened pumpkin puree |
for extra added texture ..i add either chopped pecans or some minced candied ginger ...mix it around to your taste.........you can leave it out too...........your choice.......... |
Directions:
1. In a small bowl, combine the cream cheese, brown sugar,molasses, pumpkin pie spice-, rum, and salt ...............
2. mix until well blended........
3. add pumpkin puree and stir until smooth.................( and nuts) and or ( ginger)...............stir to blend......
4. transfer mix to a nice serving bowl and serve at once
5. refrigerate for up to 3 days ............
6. if dip is chilled let stand at room temp for at least 15 min before serving ........
7. serves 8-10
8. serve with ginger snap cookies , graham cracker sticks , apple wedges or biscotti's......or anything you like........
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