Guest guest Posted November 1, 2005 Report Share Posted November 1, 2005 Pumpkin Dip Great Fall Appetizer Recipe 2 cups Pumpkin Puree, canned or fresh 1 cup Brown Sugar 1 Tsp. Ground Cinnamon 1/2 Tsp. Ginger 8 ounce Tofutti Cream Cheese, softened Place pumpkin puree and cream cheese into a large mixer bowl and beat until well combined add brown sugar, cinnamon and ginger until smooth and creamy. Refrigerate at least four hours or overnight. I hollow out a pumpkin or ugly flat gourd and fill with dip. A beautiful crystal bowl would work nicely too. Place the pumpkin on a large platter and surround with cookies or scones. Quote Link to comment Share on other sites More sharing options...
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