Our friend Jackie from West Virginia was out here last week and she brought over the ingredients and recipe for this amazing pumpkin dip! It was easy and fast to make, and delicious! She had the girls put the dip in canning jars with bags of gingersnaps to take to their teachers, it was the perfect gift for this time of year!
Pumpkin Dip with Gingersnaps
4 cups confectioners sugar
2 packages (8 oz) cream cheese, softened
1 can (39 oz.) pumpkin pie filling mix
2 teaspoons ground cinnamon
1 teaspoon ground ginger
In large mixing bowl, combine sugar and cream cheese until blended.
Add rest of ingredients and mix well.
Store in refrigerator.
Yields 7 cups
Serving Suggestions: Serve mixture as a dip with gingersnap cookies (old fashioned are the best)
OR pour mixture into small canning jars and attach a small bag of gingersnaps as a gift during October/November!