Recipe

Tinks Pumpkin Cheesecake Dip Recipe

Add Step-by-Step Photos	Minitindel / All my dishes 1 month, 2 weeks ago I f youre a fan of pumpkin like i am...keep in mind you can get great canned pumpkin all year long no need to wait for the holidays .....yay!!! Prep:5m Servings:10	Minitindel
	pumpkin cheesecake dip

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Ingredients

8- ounces of cream cheese ...at room temp......

1/3- cup packed dark brown sugar

2 1/2 - tablespoons unsulphured molasses...........

2- teaspoons pumpkin pie spice

1 tablespoon dark rum.........

1/8 - teaspoon salt

1- cup canned unsweetened pumpkin puree

for extra added texture ..i add either chopped pecans or some minced candied ginger ...mix it around to your taste.........you can leave it out too...........your choice..........

Directions

In a small bowl, combine the cream cheese, brown sugar,molasses, pumpkin pie spice-, rum, and salt ...............

mix until well blended........

add pumpkin puree and stir until smooth.................( and nuts) and or ( ginger)...............stir to blend......

transfer mix to a nice serving bowl and serve at once

refrigerate for up to 3 days ............

if dip is chilled let stand at room temp for at least 15 min before serving ........

serves 8-10

serve with ginger snap cookies , graham cracker sticks , apple wedges or biscotti's......or anything you like........

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