On Pen Pals [pumpkin cheescake dip]

The (Not So) New Girl was kind enough to put me in touch with one of her cousins when she recognized us as cooking twins over a year ago.  And now we trade emails with good recipes and good books.

This one came with the promise that it’s crack.  Seriously.

pumpkin cheesecake dip.

That promise was not wrong.

I am not one to go crazy over pumpkin recipes, but there is something special about this one.  Though it’s pumpkin cheesecake dip, it’s not heavy.  I served it at Halloween, and no one could get enough of it.  The recipe makes TONS, so there’s another half of the dip in the freezer for Thanksgiving.

To make a ton, you will need:

  • 1 lb. cream cheese, softened
  • 2/3 C sugar
  • 1 C pumpkin puree
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 2 tsp. pumpkin pie spice
  • 8 oz. Cool Whip

Beat cream cheese and sugar together in a mixer till completely smooth.  Add pumpkin, salt, vanilla, and spice.  Fold Cool Whip into dip slowly.  Serve cold, with anything you can dream up for dipping (we used apple slices and pretzels).

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