Pumpkin Dip
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