If you are a fan of pumpkin pie, you will love this appetizer. It’s perfect for an appetizer for your Thanksgiving feast and travels well. To keep the apples from turning brown, mix 2 tbsp of honey into a cup of water. Put apples in honey water for 1 minute and then take out. Arrange the apples and gingersnaps around the dip.
1 – 8 ounce pkg. of cream cheese
2 cups of powdered sugar
1- 15 ounce can of pumpkin
1 tsp of ground cinnamon
½ tsp of ground ginger
1/8 tsp cloves
1/8 tsp nutmeg
2 cups of powdered sugar
1- 15 ounce can of pumpkin
1 tsp of ground cinnamon
½ tsp of ground ginger
1/8 tsp cloves
1/8 tsp nutmeg
Put cream cheese and sugar into mixing bowl. Beat at medium speed with a mixer until smooth. Add pumpkin, cinnamon and ginger, cloves and nutmeg. Pour into a pie dish and chill in the refrigerator for at least 3 hours or overnight.
Serve with gingersnaps and sliced apples.
Kitchen of Dazz 