“This is a delicious way to use pumpkin pie filling,” writes Christy Jordan in “Southern Plate” (William Morrow, $27.50). “Mama likes to serve this in the center of a tray at holiday get-togethers with gingersnaps spread out around it.”
Pumpkin Pie Dip
8 ounces cream cheese
2 cups powdered sugar
1 (15-ounce) can pumpkin pie filling
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
In a large bowl, beat the cream cheese and powdered sugar at medium speed with a hand mixer. Add the pie filling , cinnamon and ginger, and beat well. Cover and chill. Serve with gingersnaps and apple slices.
Makes 3 cups.
From “Southern Plate” by Christy Jordan