I tried this recipe after Diane W - also a member of Gather - shared this recipe in another group where we are both members. It is delicious!
The recipe below is just as I got it, but of course, I had to tweak it a bit. My touch was adding a grated 'knob' of ginger in addition to the spices listed.
Spiced Pumpkin Dip
1 - 8 ounce package cream cheese, softened
2 cups confectioner's sugar
1 - 15 ounce can pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoon pure orange extract
1/2 teaspoon ground ginger Gingersnaps cookies, apple slices
Blend cream cheese and confectioner's sugar until smooth in food processor. Remove cover; add pumpkin and remaining ingredients. Blend thoroughly.
Chill 30 minutes or until ready to serve.
Serve with cookies and/or apple slices.
Yield: 20 servings
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Comments: 14
Did you make the gingersnap cookies? I found a recipe from a recipe book my mother gave me and it has a wonderful recipe for gingersnap cookies (roll cookie). The dough is to be chilled overnight.
It's always a treat to see recipes you have or share from other sources!!!
A knob of ginger is a section of fresh ginger root.....it is knobby, so I just cut off a 'knob' and grate it..........ingredient amount doesn't have to be exact for recipes unless you are baking something that has to be followed precisely.........when someone doesn't give you a specific amount, it just means to taste or use at your discretion ;-)
Hi, Barbra!
No, I didn't make my snaps...these were store bought Nabisco brand, I think. I have relatives in the Winston-Salem, NC area who from time to time send me some Moravian ginger snaps from Old Salem - the VERY BEST - but those I hoard and am not about to share with anyone...........I do well to let my son eat a few...;-))
Would love to have your mom's recipe!
Shannon, it is delicious with apple slices!
I tried this one year and I thought my family would lynch me.