Shortly before this last Halloween, our local newspaper published a bunch of recipes sent in by readers from the surrounding areas. I think there must have been at least two or three whole pages that were devoted entirely to making Halloween drinks, appetizers, and desserts. I was so excited when I saw this that I saved the newspaper so I would have the recipes handy to make for the following year. One of the recipes that sounded especially good to me was a Pumpkin Dip, which won third place in the 2009 Elk Grove Giant Pumpkin and Harvest Festival. I love dips, and I love anything pumpkin, so I figured this would probably end up being a new favorite. The combination of pumpkin and cream cheese made me think it probably tastes a lot like pumpkin cheesecake- definitely at the top of my list of delicious desserts! No, it isn't pumpkin season, but I'm missing Halloween and longing for a taste of it, so I decided to give this one a try. Being the health-conscious person that I am, I did buy the reduced-fat cream cheese to try. I have used the reduced-fat kind in things before and didn't think I noticed much difference. Below is the recipe, if you care to try it for yourself. Let me know if you make it, and what you think!
2 cups canned pumpkin
Two 8-ounce packages cream cheese, room temperature
2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 cups powdered sugar
Gingersnaps or sugar cookies
In the bowl of an electric mixer, fitted with the paddle attachment, combine pumpkin, cream cheese, cinnamon, and ground ginger. Beat until well blended. Add sugar and beat until smooth. Serve dip with gingersnaps or sugar cookies.
Per 1/4 cup: 208 calories; 28 g carb; 10 g fat.