This recipe for Pumpkin Dip, by Mary Conrad, is from The Conrad Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 c. powdered sugar 2 (8oz.) pkg. cream cheese 1 (30 oz.) can pumpkin pie filling 2 tsp. cinnamon (I omit.) 1 tsp. ginger (I omit.)
Blend powdered sugar and cream cheese. Add remaining ingredients; stir until well mixed. Store in a tight container in refrigerator. May be served in bowl or small hollow pumpkin. Serve with vanilla wafers, ginger snaps,small sugar cookies or celery sticks.
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