Kristin's Kitchen Monday, 06 October 2008
As we all know, Thanksgiving is quickly approaching: the one day of the entire year that seems to gather all of our favorite foods around one big table for mass consumption.
It’s the one day we can get that succulent turkey, hot stuffing, cranberry sauce, buttery bread and steaming casserole all in heaping spoonfuls on our plate.
The dessert, though, defines the meal for those people with a sweet tooth. Even if you feel as if you are pregnant, bloated and could sleep for days, you wait out for the pie....
And pumpkin is the classic flavor.
This week, I have a recipe that I received when I went on a wine tour with my family. Of course, I was just along for the ride at the time. This particular winery offered a small table of appetizers set up outside the building. Since I was not able to do the tasting, I sat with the food.
After trying this dip, I had to ask the owner what was in it. Funny enough, I quickly scribbled it down on a napkin on my way out.
This recipe is reminiscent of that delicious pumpkin pie your granny brings for Thanksgiving dinner, and though it can never live up to any homemade pumpkin pie, it can certainly satisfy your pumpkin craving until November.
Pumpkin Dip
One standard size can of Libby’s or store brand pumpkin
One 8 ounce package of cream cheese, softened
One box of confectioner’s or powdered sugar
One teaspoon ginger
One teaspoon cinnamon
One half teaspoon ground allspice
Gingersnaps or your favorite molasses cookies
Directions
1. Mix your pumpkin and cream cheese with an electric mixer until smooth. If you don’t have an electric mixer, just make sure your cream cheese is really soft before you use it to avoid lumps in your dip. It will stir in fairly easily with the thin consistency of the pumpkin.
2. Add your spices and follow with the powdered sugar, stirring it in gradually. If you are going to use a mixer, be careful not to use too high of a speed and use a deep bowl because the powder will go everywhere.
3. Chill the dip covered for a few hours. It is best if served cold, rather than at room temperature.
4. Dip in the gingersnaps for a nice fall treat.
When fall comes around, pumpkin recipes certainly abound, but this is the one of simplest ones I have found because it requires one bowl and no baking.
So if you’re craving pumpkin and you don’t want to make the pumpkin bread, whip this up in about five to 10 minutes and it will tide you over
Source: theapp.appstate.edu
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