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Published on June 24, 2009

Harvest pumpkin dip recipe

Makes about 3 1/2 cups


  • 2 cups powdered sugar
  • 8 oz. light cream cheese
  • 2 cups pumpkin puree
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger


In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Serve in a nice bowl or hollowed out pumpkin with apples, gingersnaps, animal crackers or pretzels. Refrigerate leftovers in an airtight container.

Per 1 Tbsp: 25 calories, 0 g fat, 1 g protein, 5 g carbohydrate, 35 mg sodium

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