Lori Ann's Pumpkin Butter Dip

A recipe I can call my own.

I was seriously craving something Pumpkin-y the other day.  So I pulled on my apron and set to work...I get "in the mood" when I tie this baby on:   (not THAT kind of mood) *chuckle*

My favorite Antique store find.

  I set out a whole schmage of ingredients and starting experimenting. 

I admit that I am a very messy cook... so by the end of the afternoon, every bit of counter space had some kind of pumpkin goop on it.  I even found a piece of it in my hair. Did it fly there?  

(Don't you love it when you discover something like that LONG after you been out in public..  BAH)

 Anyway- After two so-so attempts at making my own pumpkin dip, a third one was born.  Tah Dah....

Lori Ann's Pumpkin Butter Dip

8 Ounces Cream Cheese, softened

1 Cup Sugar

1 Cup Canned Pumpkin

1 1/2 teaspoon Vanilla

 1 teaspoon Pumpkin Pie Spice

 

Beat Cream Cheese and Sugar until creamy.  Add Pumpkin, Vanilla and Pumpkin Pie Spice.  Blend until Smooth.  Refrigerate 2-3 hours before serving.


Place in serving bowl & add a sprinkle of Cinnamon for Garnish.  Goes great  with Ginger Snaps and Nilla Wafers.


VARIATION: If you want less "pure pumpkin" flavor and more creaminess in your dip, add 4 ounces more Cream Cheese to create a "Pumpkin Butter Cream Dip"


Enjoy!