Pumpkin Pie Dip...

Four years ago my sister found this FABULOUS new recipe for a Pumpkin Pie Dip and I just have to say...hold on while I wipe the drool from my mouth...It. Is. AWESOME! I've made it every fall for our church's Ladies Meeting and really all I want to do is take the bowl to my seat and eat it all myself! ("mine, Mine, MINE!!")

There's something about pumpkin and cream cheese? Yeah, they go together like "Football" and "Fall" and I am a huge football fan.

Oh, did I mention you make little fall cutout shapes in pie dough? Did I also forget to say these little pie crust cutouts are sprinkled with cinnamon and sugar? Oh, this recipe just keeps getting better and better.

It's also a great way to get my kids involved. They so enjoyed using my mini cookie cutters...

So without further ado, here are the instructions:

Pumpkin Pie Dip

1 pkg. (8 oz.) cream cheese, softened

2 cups confectioners' sugar

1 can (15 oz.) solid-pack pumpkin

3 tsp. ground cinnamon, divided

1/2 tsp. ground ginger

4 sheets of refrigerated pie pastry (I use only 2)

4 tsp. sugar

In a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, pumpkin, 1 tsp. cinnamon, and ginger. Beat until smooth. Cover and refrigerate until serving.

Roll out pastry on a lightly floured surface to 1/4 thickness. Cut with floured 2 1/2 inch autumn cookie cutter. Place on an ungreased cookie sheet. Re-roll the scraps if desired. Combine sugar and remaining cinnamon and sprinkle over cutouts.

Bate at 425 F for 6-8 minutes or until firm (takes 5 min. in my oven). Remove to wire racks. Serve with pumpkin dip.

Can use shortbread cookies, sugar cookies, or ginger cookies instead.

I normally make this for Thanksgiving Day as well and leave sitting out to snack on until it's time to eat. Enjoy! I know I will!!

(Thanks to Mrs. Lee for taking the picture!!)