Ok, seriously, where did October go? I am not kidding when I say it. just. started.
I feel like I just began to start my pumpkin baking craziness (I heart pumpkin), and now, it is going to be peppermint and egg nog everything before I have even finished getting my fill of pumpkin and apples. We really need more months in between the holidays during my favorite time of year.
I am trying to cram it all in these days and this pumpkin dip is definitely helping. Smooth and creamy, it is one of the most delicious, quick and easy pumpkin desserts to get my pumpkin fill during this time! My friend Cheryl introduced me to it just a few nights ago. She says it isn’t her recipe, but if someone makes something for you and you love it, ask for the recipe and they pass it along…then it becomes their recipe! I made a couple tiny tweaks to make it my own and the results were delicious! She served it with cinnamon pita chips and I cannot do it any differently. It is delicious!
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1½ cups canned pumpkin
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 cups whipped topping
- Cream together cream cheese and powdered sugar with a hand mixer.
- Add in pumpkin and spices and continue mixing.
- Fold in whipped topping.
- Chill for 30 minutes.
- Serve with sliced apples, graham crackers or cinnamon pita chips.
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