Sweet Pumpkin Dip

Serve this luscious dip with a tray of gingersnaps, vanilla wafers or lemon wafers. Trim the crusts from white bread, spread this mixture on to create delicate party sandwiches and cut out with cookie cutters.


5 cups (15 servings)


2 (8 ounce) packages cream cheese, softened *
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
2 cups sifted confectioners' (powdered) sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger


In a large mixer bowl, beat cream cheese and pumpkin until smooth. Add sugar, cinnamon and ginger; mix thoroughly. Cover; refrigerate for 1 hour.

Estimated Time

Preparation Time: 5 minutes
Chill Time: 1 hour

Additional Information

Serve with fresh fruit, bite-size cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, toast slices, muffins and/or English muffins.

* For a lower-fat version of this recipe, substitute light cream cheese (Neufchâtel) for cream cheese.

Sweet Pumpkin Dip can also be served as a spread or used to make dessert sandwiches. Spread on thin slices of cinnamon raisin bread or vanilla or chocolate pound cake and cut sandwiches into small neat triangles, or use a favorite cookie cutter.

Nutritional Information

Amount per serving: Calories 180; Calories from Fat 100; Total Fat 11 g; Saturated Fat 7 g; Cholesterol 35 mg; Sodium 90 mg; Carbohydrates 19 g; Dietary Fiber 1 g; Sugars 17 g; Protein 3 g

Recipe Courtesy Of

Very Best Baking

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