(This photo is a version of the dip that was brought to our fall party last year. Yours may not look exactly like it.)
Prep Time: 10 min
Total Time: 10 min
Serving Size: 25 servings
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
1 cup frozen whipped cream, thawed
Gingersnap cookies, apples or cinnamon graham cracker sticks
1. In a large bowl, beat cream cheese and powdered sugar until smooth.
2. Add in pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger. Mix well.
3. Fold in thawed whipped cream.
4. Serve with green apples, graham cracker sticks or gingersnaps.
5. Store in refrigerator.
(Recipe courtesy of The Girl Who Ate Everything.)
Doesn't it look delicious? I love that it can be served inside a pumpkin that has been scooped out. Guaranteed to spice up any fall gathering!
What about you? Do you have any fun ideas for "dressing up a tailgate" or any other fabulous fall ideas that you would like to share? Leave a comment!
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About the Author: Erin Vick Franklin is the founder and director of Worthy of the Prize. Erin has a BBA in Marketing and Management from TCU and a Masters of Christian Education in Church Recreation from Southwestern Seminary. She is a published, award-winning author and poet. Purchase her book Worthy of the Prize Sports Camps: A Church's Guide to Implementing an Effective, Community-Reaching Christian Sports Camp to be used as an outreach tool for your church or mission organization. Erin is the wife of A, a Worship Pastor, and a work-at-home-momma to 2 crazy little boys, a and e.