Does anyone else prefer their pumpkin pie without the crust? So.much.better.that.way.
My first move upon receiving a slice of pumpkin is to remove the pumpkin from the crust. I then indulge in the season's best flavors. Luckily for me I have a husband with a sweet tooth who is willing to gobble up my crust along with his own selection of pies. And, yes, I say selection, because if there are five choices, he will have a piece of each.
Too bad for him I don't make pie too often. But, this Pumpkin Pie Dip is a good reason that I don't have to make pumpkin pie. This has all the flavors of pumpkin pie without the crust. I'm good with that.
Pumpkin Pie Dip
(recipe unchanged from my mom!!)
1 15-ounce can of pumpkin puree
1 8-ounce package of cream cheese (I use reduced fat/fat free)
2 cups powdered sugar
1/2 teaspoon cinnamon
1/4 ground ginger
Beat cream cheese until smooth. Add remaining ingredients and beat until combined. Chill and enjoy with ginger snaps, graham crackers, or any other favorite dipping food.
And stay tuned for an exciting announcement coming soon!!!