Pumpkin Dip With Gingersnap Cookies

In Foodie Tips & Tidbits by Christine McKellar

Here’s a quick, easy and tasty dip recipe for the pipsqueaks and the pumpkin lovers in the house. Serve it well in a pumpkin shell for Peter Peter the Pumpkin eater: Happy Thanksgiving!



1 (8 ounce) package cream cheese- softened

2 cups confectioners’ sugar

1 (15 ounce) can solid pack pumpkin

Libby’s Pumpkin Filling

1 tablespoon ground cinnamon

1 tablespoon pumpkin pie spice

1 teaspoon frozen orange juice concentrate

sliced red and green apples

gingersnap cookies



In a medium bowl, blend cream cheese and confectioners’ sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill, then serve with the apple slices and gingersnap cookies.