(This recipe is from the Quick Cooking 2006 cookbook.)
1 pkg (8 oz) cream cheese, softened
2 c powdered sugar
1 c canned pumpkin*
1/2 c sour cream
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground ginger
gingersnap cookies
In a lg mixing bowl, beat the cream cheese and powdered sugar til smooth. Gradually add the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger; beat til smooth. Serve with gingersnaps. Refrigerate leftovers. Makes 4 c.
*I use 1 c cooked pumpkin.
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