Pumpkin Dip

Pumpkin Dip by Laura Ebersohl

1 8-ounce package cream cheese, softened

2 cups confectioners' sugar

1 15-ounce can solid pack pumpkin

1 tablespoon ground cinnamon

1 tablespoon pumpkin pie spice

1 teaspoon frozen orange juice concentrate

In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving. Serve with graham cracker sticks.

Laura Ebersohl

Herrin

2006 Appetizers

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