I made this recipe by the direction above and it turned out to be not thick enough for a dip.
In every other recipe that I've found for pumpkin pie dip, it called for powdered sugar to be added too......so I added some to this and it made the consistency better but it was too sweet for me---very good though!!
So, Here is what Im going to do when I make it next week....
Im going to start by mixing ROOM TEMP. cream cheese (8oz) with 1/3 of the pumpkin pie filling, plus the spices ( I used pumpkin pie spice). I used a hand mixer to get it really smooth. Ill add more pie filling until I reach the consistency that I want---it will thicken up a bit when its chilled. Im only going to add a little powdered sugar if I really need it.
This should work out fine!
We ate it with Ginger Snaps, Vanilla Wafers and cinnamon Graham Crackers. Overall, I think that the Vanilla Wafers were the best. If I could find a soft ginger cookie, they would be great too.
Im also going to cut up angelfood cake next time.
I bet that the apple slices would add a great crispness to this dip!!
It would also be good with Apple cinnamon bagels too.
