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.
Hey! How fun to find this here! So glad you made it and enjoyed it. I could eat the entire bowl with a spoon–sad. :)
Haha! I was so sad when the ginger snaps were left, and I realized I didn’t have any graham crackers. :)
It was the year before with the pumpkin shortage and I am still not over it. This time of year I buy a can or two every time I walk down that aisle. Seriously.
And, my first twitter conversation with @StaciB was about pumpkin. She needed some for a recipe and I had a stockpile. I gladly shared. She picked it up from the foyer of my office building. I don’t even think I met her in real life for several more months. LOL!
I love Pumpkin Dip – that’s what I call it and have a recipe that a little {Whisper} easier. http://houseofhills.org/2010/10/28/pumpkin-dip/
I do recommend letting it sit in the fridge for at least 24 hours. The flavors blend better that way. The same with actual pumpkin pie. I always bake my Thanksgiving pumpkin pie on Tuesday night or early Wed morning for the best flavor by Thursday evening.
Thanks for sharing Shelly’s recipe. I might make both and have a taste showdown at the office. They’d love it!
I think your recipe might be the same one they shared at Weight Watchers a few weeks ago. I want to try it!! (And yes, a showdown is always fun!)
This looks delicious!! I’m going to have to make this ASAP!! I love anything pumpkin, so you know I have a few cans in the cupboards!
I have something similar to this, and I call it Pumpkin Cream Cheese, and I eat it on bagels or dip apples in it. I don’t add the powdered sugar, but I am going to write this down! Thanks for sharing it. Come over and link to my Must Try Mondays! I’d love to have you!
And if we eat the whole bowl, it’s okay because it’s really a veggie!