So, with everyones lives being horribly busy as of late, I am going to take over Hiei’s recipe this round. I found a fitting recipe that is absolutely delicious and fitting for this time of the year. It falls perfectly in line with the concept of ‘full on white girl’ but I don’t mind it. Today we are going to be looking at Pumpkin Cheesecake Dip. Sounds delicious right? Whenever in the distant future I manage to get my own café/bistro type place, I plan on offering this as soon as fall sets in. It is a simple recipe, and an instant crowd pleaser, I hope ya’ll enjoy.
What you’ll need:
1 (8 ounce) package of cream cheese
¾ cup of powdered sugar
1 cup pumpkin puree (not to be confused with pie filling)
1 tablespoon pumpkin pie spice
1 (8oz) cool whip
How you’re going to do it:
With a hand held mixer beat together cream cheese and powdered sugar until it’s smooth.
Mix in pumpkin puree and the pumpkin pie spice.
Use hand held mixer again to beat the cool whip into the mixture thoroughly, until the beaters leave ripples in the dip.
Sprinkle some cinnamon or pumpkin spice for presentation.
What you want to eat the dip with:
You can use a plethora of things to eat this dip with, fingers included, however, for presentation and serving purposes you can use pretzels, apples, vanilla wafers, or spice cookies for some choices.
Another cool thought would be to put the dip between two of the cookies and make little cookie sandwiches.
