I’m a big fan of pumpkin. Mind you, I believe we’ve taken it a bit too far in America. Like the pumpkin spice Pringles or the pumpkin spice beer we saw in the grocery store, for example. But in general, I’m a big fan of the big orange squash. When Sprouts Farmers Market asked to sponsor a post, I knew Pumpkin Dip with Ginger Snaps was something I wanted to share with you all. It has become a tradition around the Hill Hangout. (And I’m pretty amped about their new-ish stores in Birmingham. I’m a big fan of the Sprouts farmer’s market concept.)
I first came across the recipe for Pumpkin Dip when we lived in Meridian, Mississippi, and it has been a family favorite ever since. Since I can only find canned pumpkin around the holidays, I only make it during the Thanksgiving and Christmas season, but Pumpkin Dip is terrific served any time of the year. It doesn’t require a lot of ingredients, and it is a mix and serve dish. So simple!
To make Pumpkin Dip, you’ll need a can of pumpkin (I used the organic kind from Sprouts), two 8 oz blocks of cream cheese, 3 cups of powdered sugar, and a teaspoon of cinnamon.
Simply let the cream cheeses soften to room temperature and mix in the pumpkin, sugar, and cinnamon. That’s it. Put it in the fridge to chill for a couple of hours before serving. You’re ready to dish it up with a bunch of good quality ginger snaps (Sprouts has terrific ones!).
Y’all plan a potluck dinner with your kids’ soccer team or your neighbors or your Sunday school class and invite people around your table. Life is better when it’s shared with friends. Here’s a photo for you to pin to Pinterest so you can find it later…
- 1 can pumpkin
- 2 8-oz blocks cream cheese
- 3 cups powdered sugar
- 1 teaspoon cinnamon
- Allow cream cheese to soften to room temperature. Mix together cream cheese, pumpkin, sugar, and cinnamon. Chill. Serve with ginger snaps.