Monday, November 12, 2012

Pumpkin Cheesecake Dip

1 can (15 oz) Pumpkin
2 boxes cream cheese or similar
3 tsp. cinnamon (or more to taste)
3/4 tsp. pumpkin pie spice
1 1/2 tsp. pure vanilla extract
1 cup powdered sugar

 Combine all ingredients and mix very well (I use my stand mixer with whisk attachment). Chill for 1 hour. Serve as a dip with graham crackers, ginger snaps, or fresh fruit. Keeps refrigerated for 4-5 days.

adapted from the recipe found here:


  1. Cricket, this really sounds different and delicious. I'm so glad I found your blog. I'll be back often. Have a great day. Blessings...Mary

    1. Thanks so much Mary! Let me know if you try it. I'm not a fan of pumpkin but my friends enjoyed it and that's all that matters!
      --- Cricket