Pumpkin Dip

It's that time of year again... :-)

 

Pumpkin Dip

 

4 cups confectioners sugar, sifted

2 packages (8 ounces each) cream cheese, softened

1 can (30 ounces) Libby's 100% Pure Pumpkin

2 teaspoons ground cinnamon

1 teaspoon ground ginger

 

In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining

ingredients. Store in an air tight container in refrigerator. Cut off the top of a small sugar pumpkin and

remove the seeds and filaments. Clean the inside of the shell out and fill with pumpkin dip to serve.

 

To decorate the serving platter, collect freshly fallen colored maple leaves, press them overnight between

sheets of wax paper, and arrange them on the platter. Place the pumpkin, filled with dip, on the leaves and arrange the gingersnap cookies around the base of the pumpkin. This dessert generates many oooohs and aaaahs!

 

Serve with Anna's Ginger Thins or any other thin and crispy gingersnap cookie.

 

Artistic Temperment Scavenger Hunt - October - ENJOY!

Done