Pumpkin Pie Scoop
- 8 ounces, weight Softened Cream Cheese
- 2 cups Powdered Sugar
- 1 cup Canned Pumpkin
- 1/2 cups Sour Cream
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoons Ground Ginger
- Stir all ingredients together until well combined.
- Chill if desired or serve immediately with gingersnaps and/or pie crust cut-outs.
- Note: to make pie crust cut-outs, make your own pie dough and roll it out to 1/8 thickness or purchase ready-made dough rounds.
- Use mini cookie cutters to cut out fun shapes or simply cut the rolled-out dough into small, equal-sized squares.
- Place shapes on a baking sheet and lightly brush the top of each cut-out with milk.
- Sprinkle each one with a cinnamon/sugar mixture (go heavy or light on the sprinkling, its up to you).
- Bake for approximately 8 to 10 minutes at 350 degrees.
- Check them every minute after 8 minutes to make sure they dont get too brown.
- The edges should be just lightly browned.
- Slide cut-outs off the hot baking sheet onto a cooling rack.
- Once cool, store them in an airtight container.
- That is, IF you dont eat them all up right away with the dip!
cream cheese, powdered sugar, pumpkin, sour cream, cinnamon, pie spice, ground ginger
Taken from tastykitchen.com/recipes/appetizers-and-snacks/pumpkin-pie-scoop/ (may not work)