This creamy pumpkin dip tastes like pumpkin pie and is perfect for dipping gingersnaps or sliced apples.
1 (8-ounce) package cream cheese, softened
1/2 cup sour cream
2 cups powdered sugar
1 (15-ounce) can cooked pumpkin
1 tablespoon orange juice concentrate
1 tablespoon ground cinnamon
Gingersnaps, graham crackers or sliced apples
Combine cream cheese, sour cream and powdered sugar in large bowl. Beat at medium speed until creamy. Add pumpkin; beat at low speed until combined. Stir in cinnamon and orange juice concentrate until well mixed. Refrigerate at least 1 hour before serving.
Serve with gingersnaps, graham crackers or sliced apples.
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Family favorite, it is on the appetizer table every thanksgiving. Also a great recipe when you need to whip something up last minute. I replace the orange juice concentrate with Fior de Sicilia (vanilla extract with orange oil). We always have regular and chocolate graham crackers, gingersnap cookies, green apple slices and vanilla wafers for dipping. Can substitute the cinnamon for pumpkin pie spice.
Absolutely amazing! Everyone asks me to remake this recipe. My boyfriend raves about it!
What would Halloween be without pumpkins galore? Festive jack-o’-lanterns make cakes and party snacks more fun, and creamy pumpkin puree is the trick to making fall soups, sauces and baked goods a treat.