If you want to gobble up as much pumpkin as possible this year, my creamy pumpkin-pie dip is a great recipe to add to your list!
Pumpkin pie dip uses just a few ingredients: cream cheese, pumpkin pie filling, powdered sugar, and spices. If you didn’t have the spices on hand, you could still make it, but many of us keep those ingredients in our cabinets and refrigerators all fall and winter long, so it’s handy when you need a quick party food, tailgating snack or after-school snack.
My favorite way to eat this dip is to slice up a Granny Smith apple and dip it in, but pears work equally well, as do gingersnaps or even graham crackers. You might just want to dip in your spoon… there’s no rule about that. It’s your dip, after all.
Here’s the recipe:
Mama Steph’s pumpkin pie dip with ginger snaps and apple slices
1 8oz. low fat cream cheese, softened
2 c. powdered sugar
1 – 15oz. can pumpkin pie filling
1 tsp. ground cinnamon
½ tsp. ground ginger
Beat cream cheese and sugar together at medium speed with an electric mixer until smooth. Add pie filling, 1 tsp. cinnamon and ½ tsp. ginger, beating well. Cover and chill for about 8 hours. Serve with gingersnaps and apple or pear slices.
What are your thoughts on this dip? Do you have a different favorite dip to use with apples or gingersnaps? Let me know!
p.s. You can watch me make this dip on the East Texas Kitchen app, available in your smartphone or device’s app store! 🙂
You might also like: Spiced apple-pumpkin bread with dried cranberries
Click here for my recipe collection list: Mama Steph’s recipe index
Happy fall, y’all. Enjoy!