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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pumpkin Dip with Gingersnaps Recipe

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This recipe for Pumpkin Dip with Gingersnaps is from The Watson Family Cookbook and Memories Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans of pumpkin (soup can size)
2- 8 oz. cream cheese (room temperature)
2 cups powdered sugar
1 can of Eagle Brand Milk
3 tsp. cinnamon
1-1/2 tsp. ginger
1 tsp. cloves
1 tsp. nutmeg
1 Tb. vanilla
Directions:
Directions:
Mix cream cheese and powdered sugar well. Add rest of ingredients and mix well. Serve in a small, cleaned out pumpkin with gingersnaps.
Personal Notes:
Personal Notes:
Wonderful fall dish. Great for bridal or baby showers. Great anytime!

 

 

 

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