Friday, September 23, 2011

Fabulous Friday Food - Pumpkin Pie Dip

Happy first day of Fall!

I have two bins full of fall decorations in my basement that are just dying to jump out and thrill me with all of their orangy- and brown- and yellow-ness. Getting out the fall decorations is, to me, more happy than getting out the Christmas decorations, probably because fall decorations don't expect much of you.

Fall decorations don't expect gifts to accompany them. They don't expect cookies (although Pumpkin Squares are always nice). They don't expect a party either.

Fall decorations are just pretty in and of themselves. They are THE stand-alone decorations, if you ask me.

So this week I went to do the first thing I always do when I decorate for the season--switch out my front door wreath. But as I was taking down the sunny, yellow summer wreath, I couldn't deny it anymore: my front door was looking awfully shabby.

It needed a coat of paint. Badly.

So I ran down to the local hardware store and bought some black paint, semi-gloss for me, and proceeded to get myself into a project. It didn't take long. An hour later I had a shiny, new-looking front door (if you don't notice the tarnished brass kickplate on the bottom).

Alas, time got away from me, and the front door wreath-hanging has not happened yet. But this weekend, the fall decorating festivities will commence!

In the meantime, I thought I'd share with you my favorite fall treat--Pumpkin Pie Dip. I got this recipe from my sister, Jenn, a couple of years ago, and every year at about this time I have to make a batch. It's so easy and so delicious that you might want to make some this weekend too.

Here's what you need:


1 (8 oz) package of cream cheese
2 Cups powdered sugar
1 (15 oz) can of Pumpkin Pie Filling (NOT the plain pumpkin--make sure you get the filling)

[side note: I can never seem to find 15 ounces of the pumpkin pie filling--the cans I find are bigger. Just measure out a little less than 2 cups and you'll have 15 ounces.]



1 t. cinnamon
1/2 t. ground ginger

Beat the cream cheese until it's fluffy and then slowly add the sugar at medium speed (just so the sugar doesn't fly all over you and your kitchen!). Mix that all together until its smooth.



Then add the pumpkin, cinnamon, and ginger.



Beat it all together until everything is mixed well, and transfer it to a pretty bowl. (You already know how I feel about pretty serving dishes, right?)



Cover it and stick it in the refrigerator for 8 hours. Yeah. Right. I tend to dig in right away, and it's just fine. But if you're one of those rule-following types, go ahead and refrigerate it.

Serve this dip with gingersnaps (yum!) or apple slices (meh).



Here's your printable copy, if you'd like.

Now tell me, what are YOU doing to celebrate fall this weekend??


Linking this post to Amanda's Weekend Bloggy Reading Linky Party at Serenity Now.


Shelly

13 comments:

  1. Yum! I can't wait to find an excuse to make this!!

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  2. Oh, that sounds so yummy! And thanks for reminding me why I love decorating for fall. I never put it into words but I so agree with you. No expectations! Love it!

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  3. Sounds like me! I'm on a mission this Saturday to find new front-door paint - both interior and exterior! And the pumpkin dip sounds wonderful. Culver's today has pumpkin-pecan custard - I could have eaten a whole quart!

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  4. I hope you'll all try the recipe this weekend and report back. Let me know how you liked it!

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  5. This sounds good. I am a fan of all things pumpkin and all things fall. It's my most wonderful time of the year :).

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  6. Wow, you got the door painted and made the dip. I think I will make it for my next Saturday group.

    Enjoy your weekend.

    Fondly,
    Glenda

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  7. Happy Fall! Thanks for stopping by and visiting. I love this pumpkin recipe. And I am now ready to decorate for fall too!
    :) crafty texas girls

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  8. This sounds just
    heavenly. I bought
    the exact same mum
    for my kitchen! I
    had to laugh at your
    thoughts on fall decor
    vs X-mas. I've rid myself
    of most fall stuff
    because I don't like
    having more to store.
    Instead, I try to use
    perishables: acorns,
    pressed leaves, mums,
    twisty willow, pumpkins,
    etc. that can all be
    tossed when it's time
    to bring out X-mas!
    xx Suzanne

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  9. Oh my. I can see me with a spoon hiding in the bathroom eating this.

    "Pumpkin Pie dip??? WHAT Pumpkin Pie Dip???"

    Miss you!!

    I know you are busy (like CRAZY) but we need to plan a girls weekend or a girl's Saturday where we can just hook up and hang out a bit.

    And I just felt the need to express that.

    The end.

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  10. I am going to celebrate by making this incredible dip.. .thanks for the idea... yummy.

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  11. Sounds so good. My sister-in-law does a pumpkin dip that I liked so am sure this would be good too. And with gingersnaps. Wow never thought of using them. I love them and the dip would make them a stand out.

    Karan

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  12. Oh my gosh-a sweet dip you pair with cookies? Hand delicately to forehead: Swoon!
    Thanks for the idea!

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  13. Now that sure sounds like a great way to usher in fall...I will have to put that on my list to do this week...yum

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