My little friend, Ella, and I made this recipe together and after tasting it we both though it was good but not outstanding. John tasted it while home for lunch and loved it! He likes that it has a mild pumpkin flavor. It sure is a nice way to enjoy some autumn fruits!
Preparation Time: 5 mins
Time: 1 hr refrigerating
I made half of this recipe and it made lots.
15 servings (5 cups total)
2 pkgs. (8 oz. each) cream cheese, softened*
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
2 cups sifted powdered sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
BEAT cream cheese and pumpkin in large mixer bowl until smooth. Add sugar, cinnamon and ginger; mix thoroughly. Cover; refrigerate for 1 hour. Serve with fresh fruit, bite-size cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, toast slices, muffins and/or English muffins.
* NOTE: For a lower-fat version of this, substitute light cream cheese (Neufchâtel) for cream cheese.