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

1. Stir all ingredients together until well combined.
2. Chill if desired or serve immediately with gingersnaps and/or pie crust cut-outs.
3. 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.
4. Use mini cookie cutters to cut out fun shapes or simply cut the rolled-out dough into small, equal-sized squares.
5. Place shapes on a baking sheet and lightly brush the top of each cut-out with milk.
6. Sprinkle each one with a cinnamon/sugar mixture (go heavy or light on the sprinkling, its up to you).
7. Bake for approximately 8 to 10 minutes at 350 degrees.
8. Check them every minute after 8 minutes to make sure they dont get too brown.
9. The edges should be just lightly browned.
10. Slide cut-outs off the hot baking sheet onto a cooling rack.
11. Once cool, store them in an airtight container.
12. 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)