Pumpkin Dip

makes about 3 cups

1 8oz block of cream cheese, softened

1 15 oz can of pumpkin purée or about 2 cups fresh pumpkin purée

1 cup packed light brown sugar

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice or cloves

1/4 teaspoon freshly grated nutmeg

1 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

Place all the ingredients in the bowl of a food processor.  Blend until smooth.  Scrape down the sides of the bowl and blend again.  Transfer the mixture to a serving bowl and refrigerate until ready to use.  Enjoy!

Printed from thegalleygourmet.net