"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pumpkin Dip, by Pam Bartels, is from HACKETT FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 package (8 ounces) cream cheese, softened 2 cups confectioners' sugar 1 cup canned pumpkin 1/2 cup sour cream 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 1/2 teaspoon ground ginger Gingersnap cookies
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers.
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