Pumpkin Dip

30 Oct

Cream cheese mixed with pumpkin, sugar, cinnamon and ginger served in a hollowed out pumpkin with Nilla wafers.

-By Carrie (Strommen) Lennie


2 cups powdered sugar
1 15-oz can pumpkin
1 8-oz box cream cheese, softened
1 tsp cinnamon
½ tsp ground ginger


  1. Mix ingredients until smooth. Refrigerate dip until ready to serve.
  2. Use one small pumpkin, cut off the top and clean out.
  3. Use markers to decorate pumpkin. I’ve found that freezing the empty pumpkin helps to keep the dip really cold for the duration of a party.
  4. When ready to serve, pour the dip into the frozen pumpkin and serve with Nilla Wafers.
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Posted by on October 30, 2011 in Appetizers


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