Monday, September 10, 2012

Pumpkin Pie Dip recipe

Dip apples and crunchy GF ginger snaps in this creamy dip for a memorable Fall treat! Great served with my molasses cookie recipe in this blog!

8 ounce package LF cream cheese, room temperature
1 cup GF powdered sugar (or substitute stevia to taste)
15 ounce can pumpkin
1 T. ground cinnamon
1 T. pumpkin pie spice
1/2 t. ground ginger
1 T. Grand Marnier, optional
1 cup plain  non-fat Greek yogurt
Ground cinnamon for dusting

In food processor, blend cream cheese and powdered sugar until smooth. Blend in the pumpkin, spices, and liquor. Fold in the yogurt.

Chill until ready to serve. Dust top of dip with cinnamon. 

Serve on a platter with apples and gluten free ginger snaps; Enjoy!

Makes: About four cups of dip. 

This recipe is from the cookbook: "The Farmer's Daughter Cooks Gluten Free."
To see a Youtube slide show "tour" of the cookbook, click on this link:


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