It has been a wild year and a half or so since I last posted…I seriously underestimated how overwhelming a new career and busy family can be. That said, I cannot let another autumn go by without some memories and the recipes that go along with them.
Today’s recipe is Pumpkin Pie Dip. I love this recipe because I found the original years ago and it called for one cup of canned pumpkin. I hate not using an entire can, so I changed it a little to keep 3/4 of a cup of pumpkin from molding in my fridge. Here you go!
Pumpkin Pie Dip
2 blocks of cream cheese, softened (full fat has a slightly better texture)
4 cups powdered sugar
15 oz. can pumpkin (not pie filling!)
1 cup sour cream
1 Tablespoon cinnamon
2 teaspoons pumpkin pie spice
Cream together the cream cheese and powdered sugar until smooth. Stir in remainder of ingredients and chill 1-2 hours. Serve with nilla wafers, animal crackers, or graham crackers (or all three!). This makes enough for a big group, so make sure you take it somewhere…or else you’ll end up eating 2 blocks of cream cheese by yourself.
Have a wonderful day, and get out there and make some fall memories!