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November/December 2003

Pumpkin Dip

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Recipes:	1	2	3	4	5	6
Servings:	12	24	36	48	60	72
Makes:	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.
Ingredients:
Confectioners’ sugar	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Cream cheese	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Canned pumpkin*	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.
Cinnamon	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
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.
 

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