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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin Dip

Makes: 25 servings Yield: 6-1/2 cups
Prep 15 mins Chill   up to 2 days
Pumpkin Dip
  • 4 8  ounce package  cream cheese, softened
  • 1 15  ounce can  pumpkin
  • 2/3  cup  sugar
  • 1  tablespoon  pumpkin pie spice
  • 2  teaspoons  vanilla
  • 1  large  pumpkin
  •  Ground nutmeg
  •  Assorted crackers

1. In a very large mixing bowl beat the cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla with an electric mixer until smooth. Transfer to a bowl or storage container. Cover and chill up to 2 days.

2. Transfer to a serving container and sprinkle with nutmeg. Serve with crackers. Makes 6-1/2 cups (about 25 servings).

From the Test KitchenMagical Pumpkin Bowl:
  • Remove the top of an unblemished white pumpkin, and scoop out most of the contents. Using wire cutters, clip pearl-end floral pins to a length of 1/4 inch each; decorate the outside of the pumpkin and pumpkin top with the pins. Use hot glue to apply artificial jewels to the outside of the pumpkin. Hide the cut edge of the top with loops of silky ribbon held in place with more short pearl-end floral pins. Fill the pumpkin with Snow White Pumpkin Dip.
Nutrition Facts (Pumpkin Dip)
  • Servings Per Recipe 25,
  • cal. (kcal) 154,
  • Fat, total (g) 13,
  • chol. (mg) 40,
  • sat. fat (g) 8,
  • carb. (g) 8,
  • fiber (g) 1,
  • pro. (g) 3,
  • vit. A (IU) 3061,
  • vit. C (mg) 1,
  • sodium (mg) 108,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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