Pumpkin Dip

I really appreciate recipes that require just a few basic ingredients and can be whipped together in a trice for last minute company. Bonus points if it includes seasonal flavors! This one, ticks all the boxes. Original recipe HERE.

• 1 can pumpkin puree (15 oz)

• 8 oz cream cheese, softened to room temperature

• 2 tsp cinnamon

• 1 tsp pumpkin pie spice (or extra cinnamon)

• 1 1/2 tsp pure vanilla extract

• 1/2 cup powdered sugar

Blend all the ingredients together until completely smooth and serve with your dippers of choice (see below). A food processor or hand mixer will yield the best results, but you can also stir by hand with a bit of strength and patience.

Serve with graham crackers, vanilla wafers, apple slices, gingersnaps, etc. for dipping. This can easily be made gluten free based on your cookie medium (I like gluten free vanilla wafers best) and dairy free by using vegan cream cheese (I recommend the Tofutti brand).