Was it last year that we experienced the sheer terror of a pumpkin shortage? (Insert scary movie sounds here.) Or was that the year before? Either way, when I saw cans of pumpkin moved to a prominent holiday-ish display at my grocery store, I promptly bought six.

Just in case. A girl can never have too much pumpkin, right?

The same goes for pumpkin pie filling, although I will admit I have not purchased enough for a small army yet. I did, however, buy one can and used it to make this delicious dip I found on my friend Shelly’s blog, Life on the Wild Side. It’s simple and makes quite a bit, so it’s perfect for all those family dinners and holiday potlucks coming up!

Pumpkin Pie Dip

1 (8 oz.) package of cream cheese
2 cups powdered sugar
1 (15 oz.) can of pumpkin pie filling
1 tsp cinnamon
1/2 tsp ground ginger

Beat the cream cheese until it’s fluffy, then add in the other ingredients. Refrigerate for 8 hours, then serve with ginger snaps, graham crackers or apple slices. (I did not refrigerate mine this long, and it was runny. So don’t be like me. Follow directions.)

Do you like pumpkin? Have you stocked up in case of a shortage? (Or do you think that’s weird? Yeah? Never mind then.)

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Sweet Tooth Friday and Foodie Friday. It will also be linked to Ingredient Spotlight at Eat at Home.

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