Janna's Pumpkin Pie Dip Recipe rating starrating starrating starrating starrating star

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  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup Daisy Brand Sour Cream
  • 1/2 teaspoon ground ginger
  • 2 cups confectioners
  • 1 teaspoon ground cinnamon
  • Gingersnap cookies
  • 1 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice


In a large bowl, beat cream cheese and confectioners sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.