Ingredients

The following ingredients have 4 Servings
  • 8 oz cream cheese (softened)
  • 2 cups powdered sugar
  • 1 1/4 cups canned pumpkin
  • 1/2 cup sour cream
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/3 cup frozen whipped topping - I use Cool Whip (thawed)
  • Refrigerated pie crust (cut into shapes (optional))
  • Ginger snaps (graham crackers, sliced apples, etc (for dipping))
  • Ground cinamon (for garnishing)

Instruction

  • IF MAKING THE PIE CRUST DIPPERS:
  • Preheat oven to temperature listed on package (mine was 450 degrees), and line a baking sheet with parchment paper.
  • Lay pie crust out on a cutting board and cut out shapes. I use THIS leaf cutter.
  • Transfer pieces to prepared baking sheet and bake about 6-7 minutes, or until slightly golden brown.
  • MAKING THE DIP:
  • To a large mixing bowl, add cream cheese and powdered sugar. Use a handmixer on LOW to beat until combined. Increase speed to MED-HIGH and beat until smooth and creamy.
  • Add in pumpkin, sour cream and spices and beat until well combined.
  • Add thawed whipped topping and beat on LOW for an additional 30 seconds - 1 minute, until smooth.
  • Spoon dip into a serving bowl, sprinkle with cinnamon and serve with pie crust dippers or gingersnaps, graham crackers, apples, etc.
  • IF DESIRED:
  • Spoon dip into a pastry bag and freeze for 15 minutes to firm it up.
  • Pipe a dollop of the dip onto pie crust dippers (or desired cookie/cracker) and serve.