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
- Mix ingredients until smooth. Refrigerate dip until ready to serve.
- Use one small pumpkin, cut off the top and clean out.
- 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.
- When ready to serve, pour the dip into the frozen pumpkin and serve with Nilla Wafers.