I'm posting this at the request of my Aunt Nancy. :)
I LOVE pumpkin and here lately it's been on sale for $1 a can at the grocery...and I may have a stockpile of 20 or so cans in the basement. I can't help myself...it's a good deal and my boys can eat through pumpkin muffins like they are going out of style.
Today was the 2nd annual Shaw women Christmas Craft Extravaganza. In a nutshell, we eat really yummy food, make crafts, laugh and have a great time. I brought pumpkin dip, perfect for a fall afternoon.
I had been wanting to try a pumpkin dip with graham crackers to take. My first attempt failed (sorry to everyone in our Life Group) but I quickly readjusted and won't make that mistake again.
So, here is what I did:
1 15 oz can of pureed pumpkin (NOT the pumpkin pie mix)
1 8 oz block of cream cheese, super soft
1 tsp of ginger
1 tsp of nutmeg
2 tsp of cinnamon
OR instead of those spices use 1 heaping tablespoon of pumpkin pie spice
This alone make for a very bland dip that people take one bite of and don't eat anymore...trust me, you will come home with an entire bowl of pumpkin dip. :)
The most crucial ingredient is....
1-2 cups of powdered sugar
Mix this in last and adjust depending on how sweet you want it. I used about 1 1/2 cups and thought it was plenty sweet but you could make it more or less depending on your specific tastes. Throw everything in the bowl and mix on high for a few minutes until all ingredients are blended and smooth.
Yummy with graham crackers, vanilla wafers or ginger cookies. Enjoy!
No comments:
Post a Comment