Pumpkin is generally seen as such a seasonal item but it really can have a greater impact to your guests when they are not inundated with it. Check this out below…
Super easy, super yummy! This is a quick and simple dessert- great any time of year, and something really different. I’ve made this twice already this season.
This recipe makes 4 cups, so it is great for crowds. You can also cut it in half.
We had a horse show for which we had to sell concessions, and this was packaged in little take-away sauce cups with lids, with a few ginger snap cookies in a snack size zip bag. Great little snack!
I’ve been asked to share the recipe several times already, so keep this on hand. This is perfect to take to a party during the busy holiday season if you don’t have much time, but want bring something pretty and unique.
Enjoy! This is delicious!!
 Pumpkin Dip
What you need:
1 package of cream cheese, softened (8 oz)
2 cups powdered sugar
1 cup canned pumpkin
½ cup sour cream
1 tsp cinnamon
1 tsp pumpkin pie spice
½ tsp ground ginger
Gingersnap Cookies
What you do:
In a large bowl, beat cream cheese and powdered sugar until smooth. ( I used an immersion blender) Add the pumpkin, sour cream, and spices until blended. Serve with gingersnaps.
Refrigerate leftovers. Yield, 4 cups.
Rantings of an Amateur Chef 
Oh thank you…this looks divine!
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And to pair this with ginger snaps…mmmmmmmm.
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This looks amazing! I love pumpkin!
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Oooh, that looks scrumptious! And I love how the recipe is so straightforward as well!
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