Posted by: Kim_Hamilton on 11/20/2009 08:29 AM
Updated by: Kim_Hamilton on 11/22/2011 03:56 PM
Expires: 01/01/2014 12:00 AM
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"Pumpkin Dip"~by Jenny Baxter of Jenny's Kitchen
Pumpkin! How do I love thee? Let me count the ways. Pumpkin pie with Grand Mariner whipped cream; pumpkin muffins kissed with triple ginger; pumpkin crème brulee with that crackling brown sugar shell; pumpkin cake chock full of dried fruit and nuts; pumpkin cheesecake with cinnamon cookie crust; pumpkin cupcakes with cardamom cream cheese icing; pumpkin donuts dusted with nutmeg and powdered sugar; pumpkin casserole topped .....
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with a thick pecan coating; roasted jack-be-little pumpkins filled with rice and root vegetables; and pumpkin ice cream with a warm white chocolate sauce. Well, I thought I had tasted pumpkin in ever possible preparation, but boy was I wrong. My friend, Joan Hollett, brought me a pumpkin dip she had prepared. What a creation!! You talk about wanting to have your dessert before the main course. This is the one that would definitely make you do that! And with Thanksgiving just around the corner I had to share this most delicious dessert with you. This is a great holiday dish!
Joan’s Pumpkin Dip
8 oz. block cream cheese
½ cup brown sugar
½ cup canned pumpkin
2 teaspoons maple syrup
2 teaspoons cinnamon
Cream the cream cheese and the brown sugar together in a bowl. Stir in the remaining ingredients. Place the dip in a serving bowl and surround the dip with gingersnaps, vanilla wafers, animal crackers, graham crackers and/or sliced apples.
Happy Thanksgiving everyone!
Jenny Baxter
Jenny’s Kitchen
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