PUMPKIN CREAM CHEESE
This pumpkin dip is yummy with cinnamon-sugar cutouts I make from extra pie crust dough. It's good with gingersnaps and sugar cookies, too. -Kari Egger, Portland, Oregon
Provided by Taste of Home
Categories Appetizers Desserts
Time 35m
Yield 3-1/2 cups (about 4-1/2 dozen cutouts).
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, pumpkin, 1 teaspoon cinnamon and ginger; beat until smooth. Cover and refrigerate until serving., Roll out pie pastry on a lightly floured surface to 1/4-in. thickness. Cut with a floured 2-1/2-in. autumn-shaped cookie cutter. Place on an ungreased baking sheet. Reroll scraps if desired. Combine sugar and remaining cinnamon; sprinkle over cutouts., Bake at 425° for 6-8 minutes or until firm. Remove to wire racks. Serve with pumpkin dip.
Nutrition Facts : Calories 207 calories, Fat 11g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 139mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
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