Don’t have time to make a pumpkin pie? How about this easy pumpkin pie dip served with store bought gingersnap cookies?
1 - 8 ounce cream cheese, softened
2 - 7ounce jars marshmallow crème
1 - 15 ounce can solid-pack pumpkin
1 teaspoon ground cinnamon
store bought gingersnap cookies
- In a large bowl, beat cream cheese and marshmallow crème until smooth.
- Stir in the pumpkin and cinnamon.
- Serve dip with cookies.
- Store in refrigerator until ready to serve.
This recipe was adapted from the Taste of Home Ultimate Halloween 2013 magazine.
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This would work well for the next Challenge, eh? :O)