I love pumpkin pie. I especially love this pumpkin pie – it is spectacular.
I would never, ever, ever suggest that you omit said spectacular pumpkin pie as dessert on Thanksgiving. But, if you are hosting some other, non-Thanksgiving dinner and want an appropriate fall-themed dessert that tastes like pumpkin pie, but without all the hard work…
I first made this dip for a Christmas party I had in 2002. To say that I went overboard preparing for the party is an understatement. I must have spent 3 full days and sleepless nights prepping for the epic event. (I even dragged my non-cooking sister into the action…) This was part of the dessert buffet and could not have been easier or yummier. The recipe notes you can serve with apple or pear slices, but I love it with the gingersnaps (and the fruit is hard to keep fresh on a buffet…). I made this as an impromptu dessert for dinner a few night ago, and it was just as good as I remembered.
Pumpkin Pie Dip
Yield: 3 cups
1 (8-ounce) package cream cheese, softened
2 cups powdered sugar
1 (15-ounce) can pumpkin pie filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Garnishes: ground cinnamon, cinnamon sticks (optional)
1. Beat cream cheese and sugar at medium speed with an electric mixer until smooth.
2. Add pie filling, 1 teaspoon cinnamon, and ginger, beating well.
3. Cover and chill 8 hours.
4. Serve with gingersnaps and apple or pear slices. Garnish, if desired.
Source: Southern Living, November 2001.