Pumpkin Pie Dip

 A few years back my friend, Alison, from Sunday School brought this dip to one of our gatherings and I immediately wanted the recipe.  It literally tasted like pumpkin pie in a creamy delicious dip form! I adapted her version just a tad because pumpkin pie filling hasn’t hit our store shelves yet.  I used regular pumpkin and added in a bit more sugar & spices to make up for not having the pie filling.  This turned out fabulous! I seriously kept getting spoonfuls of it!:) I served these with vanilla wafers but they would also be great with graham crackers or animal crackers…or you could do like my mom and slather it on a chocolate chip cookie!:)  This would be great for a fall festival or tailgate party, or as an appetizer/dessert for Thanksgiving!:)

Pumpkin Pie Dip
Source: My friend Alison

Ingredients:
2 1/2 cups confectioner’s sugar
1 8 oz. package 1/3 less fat cream cheese, softened
1 15 oz. can pure pumpkin
1 tbsp. pumpkin pie spice
1 tbsp. plus 1/4 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice

Directions:
In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese and beat until soft & fluffy (about 30 seconds).  Add in pumpkin and beat on medium speed until fully combined, scraping down the sides of the bowl if necessary.   Add in powdered sugar a little at a time and mix until fully incorporated.  Add in pumpkin pie spice, cinnamon, nutmeg and allspice and mix until combined.  Refrigerate approximately 10 minutes to allow flavors to marry.  Serve with vanilla wafers, graham crackers, or animal crackers. Store in an airtight container in the refrigerator.

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