Pumpkin Dip

Pumpkin Dip

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!

Pumpkin Dip

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.

Pumpkin Dip

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…

Pumpkin Dip

 

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