Snacks and Desserts
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
12 |
24 |
36 |
48 |
60 |
72 |
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Makes: |
4 C. |
8 C. |
12 C. |
16 C. |
20 C. |
24 C. |
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Ingredients: |
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Confectioners’ sugar |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
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Cream cheese |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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Canned pumpkin* |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
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Cinnamon |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
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Ginger |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
*- Not pumpkin pie filling, but just plain pumpkin.
Assembly Directions:
In a medium bowl, combine the confectioners’ sugar
and cream cheese, beating well. Add the pumpkin,
cinnamon and ginger. Mix until evenly combined.
Freezing Directions:
Put dip in freezer bag(s) or rigid container(s)
based on the serving sizes needed for your family.
Seal, label and freeze.
Serving Directions:
Thaw dip at least overnight in the refrigerator.
Serve as a dip for Gingersnap cookies. For a party
or holiday, serve the dip in a small pumpkin that
has been hollowed out. Refrigerate any leftovers.
Tammy’s Comments:
This recipe is from Homemade Gifts from the Heart by
Karen Ehman, a friend of Nanci’s. Karen’s book is
available at www.amazon.com if you’re interested in
purchasing it. I cut the original recipe in half,
because it made so much. This is a great recipe to
add something different to your dessert menu. It
would be great to tuck in a (refrigerated) gift
basket with some homemade Gingersnap cookies. My
kids enjoyed it as “frosting” on Pumpkin Bread too.
Nutritional Info:
Pumpkin Dip
Per Serving: 157 Calories; 7g Fat (37.4% calories
from fat); 2g Protein; 23g Carbohydrate; 1g Dietary
Fiber; 21mg Cholesterol; 58mg Sodium.
Exchanges: 1/2 Vegetable; 1 Fat; 1-1/2 Other
Carbohydrates.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.