Ingredients
1 - 8 oz package cream cheese, softened
2 cups powdered sugar
1 - 15 oz can pumpkin puree (can also use freshly baked pumpkin puree if you’re so inclined - see instructions)
1 tsp ground cinnamon
½ to 1 tsp ground ginger
¼ tsp freshly ground nutmeg
Preparation
1.Beat cream cheese and sugar at medium speed with an electric mixer until smooth. 2.Add pumpkin puree, cinnamon, ginger, and nutmeg, beating well. 3.Spoon dip into decorative squash container; cover and chill 8 hours. 4.Serve on a tray with gingersnaps and apple slices.
How to bake pumpkin & make puree - purchase one small pie pumpkin. Cut pumpkin in half without stem. Scoop out seeds and strings. Place cut side down on foil lined baking sheet/s. Cover with foil. Bake 350 degrees until tender - 1 ½ hours. Cool. Scoop out flesh and mash with potato masher or food processor until smooth; often times the skin will simply peel away from the flesh like a blanched tomato. Drain if too watery.
