For a Mary Kay Facial Party I threw Friday night, which was very relaxing and a fun giggling time with the girls, one of the new items I tested was Pumpkin Dip. I’m a huge pumpkin fan: pumpkin pie, pumpkin muffins, pumpkin bread and pumpkin spice lattes but there are certain mixtures with pumpkin and cream cheese I don’t do well. It’s the combination of flavor and texture. Among them: pumpkin cheesecake, pumpkin cupcakes with cream cheesing icing and now, pumpkin dip. Everyone else in the known world loves it though. I’m the weird one. I served this recipe with Gingersnaps and it was tasty, I was just able to stop after two cookies, so maybe my slight aversion is a good thing.
Pumpkin dip
Ingredients:
1 can Pumpkin Puree
1 package cream cheese (8 ounces, room temp, lightly beaten or whipped)
1 ½ cups brown sugar
1 tsp cinnamon
¼ tsp ginger
¼ tsp cloves
Dash vanilla
Directions:
Mix everything, cover and chill. (We actually served it fresh which I liked better than chilled but most recipes call for you to chill pumpkin dip).
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