I love fall, it’s my favorite season. It’s time for pumpkins, sweet potatoes and all kinds of family recipes. Pumpkin recipes are always a hit and my Mother-in-Law makes this fabulous pumpkin dip every year during the holidays. I could not wait to share it with you because it’s not only good but EASY! It’s light and airy and not heavy at all so it’s the perfect starter if you are going to have a heavy meal.
A few years ago the MIL gave all the wives a recipe box with some of her favorite recipes hand written in it as a Christmas gift. I always love looking back at my Grandmothers recipes so I know we will cherish these for years. Here is her recipe I made a few adjustments to the quantities to make a smaller amount. Her recipe makes a huge batch! I whipped mine up in my Blendtec blender. If you have been thinking about upgrading or want a blender that is super durable this is the one for you. It does it all and I am so grateful every time I use it!
This dip is foolproof and it will travel anywhere. It’s served with gingersnaps for dipping. You can make my friend Mary’s homemade ginger snaps, or use store bought for dipping.
- 1 15 oz can Libbyâ??s Pumpkin Puree
- 1 6 oz package of Cream Cheese
- 1 8 oz Carton of Cool Whip
- 4 tablespoons Powdered Sugar
- 1/4 teaspoon Nutmeg
- 1/4 Cinnamon
- 1 box Gingersnaps
- Blend all the ingredients together in a blender or use a mixer.
- Pour in a dish of your choice and dip with Gingersnaps.