I bake to sweeten life

Pumpkin Pie Dip


  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1 tablespoon brown sugar
  • 1 cup canned pumpkin
  • 1/2 cup sour cream
  • 1 tablespoon molasses
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice


In a large bowl, beat cream cheese, brown sugar and confectioners’ sugar until smooth.

Beat in the pumpkin, sour cream, molasses, cinnamon and pumpkin pie spice  until blended.

Good with gingersnap cookies, Also great with apple and pear slices or  spread on breads like zucchini or any nut bread.

Refrigerate leftovers.

Yield: 4 cups.


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