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PHILADELPHIA Pumpkin Dessert Dip

PHILADELPHIA Pumpkin Dessert Dip recipe
photo by:kraft
Made with cream cheese, marshmallow creme and pumpkin, this delicious dip is a perfect complement to gingersnap and graham cracker dippers.
5 min
2 hr 5 min
2-1/2 cups or 20 servings, 2 Tbsp. each
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Good & easy. Not enough pumpkin. I doubled the pumpkin & served it with reduced fat vanilla wafers.
I used pumpkin pie spice and cinnimon. Everyone thought it was great, chocolate chip cookies are too sweet.
This was good, but not excellent. I didn't like it with the ginger snaps because the cookies are very overpowering I did wait to add the marshmellow until right before serving like others suggested, but I may try adding it before next time and having it chill overnight to let it get thicker and the spices add more flavor. I left mine in the fridge for three hours - could use more time?
Once you start you can't stop eating. It is great
I substituted sweet potatoes for the pumpkin in this recipe to make a dip for some sweet potato muffins. It was delicious!!!!!!!!
This is a very good recipe. I made it for Thanksgiving and not knowing what to use for a dipping tool, I try several different things. I tried it on ginger snaps, pumpkin bread, pretzels and apples. It was very good on all of them. I added a touch of ginger and clove to the recipe before I put it in the fridge to set up.
This was such a hit!!! Even those that do not like cream cheese loved it. It was very easy to make and I have requests to make it again for christmas. I served it with vanilla waffers and cinnamon gramcracker sticks. Everyone loved it!
AWESOME!! This is a huge favorite in our family. My son & I love to make this. We add more cinnamon & ground cloves along with the nutmeg. I made this for a teacher luncheon & I think every teacher asked for the recipe!
Would be great with ginger snap cookies.
I use gingersnap cookies with this recipe, and substitute 1 cup of powdered sugar for the marshmallow creme, which makes it very smooth.
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