Pumpkin Pie Dip

this dip is like eating pumpkin pie. but better- if that's possible.

it's got a kick ass texture & just the right amount of spices to not be overpowering. seriously awesome.

awesome enough that it won me yet another food contest at my work:

you can also see my buffalo chicken dip in that picture. i bring 2 dips to contests. i'm awesome like that. anyway, moving on.

Pumpkin Pie Dip (via girlwhoateeverything)

You Need:

8 oz cream cheese, softened

2 cups powdered sugar

1 cup canned pumpkin

1/2 cup sour cream

1 tsp cinnamon

2 tsp pumpkin pie spice

1/2 tsp ground ginger

1 cup Cool Whip, thawed

Directions:

In a large bowl beat the cream cheese & powdered sugar until smooth. Add in the pumpkin, sour cream, cinnamon, pumpkin pie spice & ground ginger- mix.

Fold in the thawed Cool Whip.

Chill for until you server (around 1-2 hours)

Serve with green apples, ginger snaps or graham crackers.

I served this with green apple slices & my Chewy Ginger Snaps:

my favorite? the green apples. tart + sweet = awesome.

This stuff holds up great too- you can make it a day or two in advance with no issues- just keep it cold.

If you want to be cool- serve it in a hollowed out sugar pumpkin.

I'm not cool- i served it in a glass dish. holla.

Chewy Ginger Snaps

i'm not huge on ginger snaps- they're simply too hard & spicy. however, i have a recipe that makes a lovely batch of mild & chewy snaps- and they're awesome!!

You Need:

3/4 cup butter- softened

1 cup sugar

1/2 cup molasses

2 cups flour

1 egg

1/2 tsp ground cloves

1/2 tsp ginger

1 tsp cinnamon

2 tsp baking soda

1/2 tsp salt

1/2 cup crystallized ginger- minced (make it a "heavy" 1/2 cup- ie: full)

Directions:

Combine butter, sugar, molasses & egg- beat well.

Sift together dry ingredients & add to wet mixture- mix well.

Add the minced ginger- mix well. Chill the mix for 1 hour+

Preheat oven to 375°

Using a small ice cream scoop- form 1- inch balls and roll in granulated sugar (i use a mix of white & raw sugar) Place on a greased cookie sheet (or use Reynold's Heavy Duty Non-Stick Foil- it works like a dream!) 2 inches apart.

Bake 8-10 min (8 for chewy. 10 for less chewy. i do 8.)

Makes about 3 dozen.

Enjoy & God Bless