This is a keeper! It is best to dip with gingersnaps...so delish!
I promise - this is the last pumpkin recipe of the season - it has been fun!!
Ingredients:
8 oz. light or fat free cream cheese
2/3 cup light brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 teaspoon cinnamon
1 15 oz. can pumpkin puree
Preparation:
In a food processor (or in a bowl by hand) pulse the cream cheese until smooth. Add next four ingredients (brown sugar, ground ginger, ground nutmeg, ground cinnamon) to food processor and blend well. Empty cream cheese mixture into a bowl, add the pumpkin puree and mix well. Refrigerate until served.
Enjoy!
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