Ingredients
8 ounces, weight Softened Cream Cheese
2 cups Powdered Sugar
1 cup Canned Pumpkin
1/2 cups Sour Cream
1 teaspoon Cinnamon
1 teaspoon Pumpkin Pie Spice
1/2 teaspoons Ground Ginger
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ceramic pie dish — even browning, beautiful presentation
Savory pie mastery — British meat pies, hot water crust, decoration
Science-driven American baking — cookies, pies, cakes with precision
Pie-making master — crust technique, lattice, blind baking
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Stir all ingredients together until well combined. Chill if desired or serve immediately with gingersnaps and/or pie crust cut-outs. Note: to make pie crust cut-outs, make your own pie dough and roll it out to 1/8 thickness or purchase ready-made dough rounds. Use mini cookie cutters to cut out fun shapes or simply cut the rolled-out dough into small, equal-sized squares. Place shapes on a baking sheet and lightly brush the top of each cut-out with milk. Sprinkle each one with a cinnamon/sugar mixture (go heavy or light on the sprinkling, its up to you). Bake for approximately 8 to 10 minutes at 350 degrees. Check them every minute after 8 minutes to make sure they dont get too brown. The edges should be just lightly browned. Slide cut-outs off the hot baking sheet onto a cooling rack. Once cool, store them in an airtight container. That is, IF you dont eat them all up right away with the dip!