Pumpkin Pie Dip

Last Saturday, I took this Pumpkin Pie Dip to a get-together at a friend's house. My friend Leslie said, "Is that that pumpkin dip?!" She'd had it at a party at my house last year, and I took it as an ultimate compliment that she remembered it that well over a year later! But this Pumpkin Pie Dip is absolutely delicious, so I shouldn't be surprised. It's a breeze to make, and everyone loves it. It's the perfect dessert to take to any holiday party! And the leftovers also made a delicious swirl in my Double Pumpkin Cake! It's got all of the flavors of pumpkin pie, but it serves a crowd. Plus, you don't have to make a pie crust. It's a winner!
There are actually two ways to make this yummy dip, and I've used both of them. Which one I make mostly depends on whether I happen to have a can of pumpkin pie filling in my pantry or not. I think I actually prefer the recipe made with the pumpkin pie filling, but both are delicious. You choose! But if you're not sharing this dip with lots of friends or family, either be prepared for leftovers, or cut the recipe in half.

Pumpkin Pie Dip I

recipe by ratherbeswimmin'

8 oz cream cheese, softened

2 cups powdered sugar

15 oz pumpkin pie filling (not pure pumpkin puree)

1 tsp. ground cinnamon

1 tsp. ground ginger

apple slices, for dipping

gingersnaps, for dipping

cinnamon graham crackers, for dipping

Beat cream cheese and sugar at medium speed with an electric mixer until smooth.

Add pie filling, cinnamon, and ginger, beating well.

Cover and chill 8 hours.

Serve with gingersnaps, apple slices, and graham crackers

Pumpkin Pie Dip II
recipe by Yvette Swearingen

8 oz. cream cheese, softened

15 oz. canned pumpkin

2 tsp. pumpkin pie spice

2 cups powdered sugar

4 oz. Cool-Whip

Gingersnaps, for dipping

Cinnamon graham crackers, for dipping

Apple slices, for dipping

Using an electric mixer on low speed. Blend the pumpkin and cream cheese until smooth.

Add pumpkin pie spice and powdered sugar and blend with mixer until smooth and creamy.

Fold in the Cool-Whip and refrigerate for at least one hour.

Serve with gingersnaps, cinnamon graham crackers, and apple slices.