~Pumpkin Recipe's~

Subject: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 10:55 pm

Pumpkin Butter
♥♥♥
1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
♥♥♥
Combine pumpkin, apple juice, spices and sugar in a large pot; stir well. Bring to a boil. Reduce heat and simmer for about 30 minutes or until thickened.
Spoon the hot pumpkin mixture into hot jars, leaving about 1/4 inch room on top. Try to remove all the air bubbles; make sure jar rims are clean before putting on metal lids.
Process the jars in boiling water bath for 10 minutes.
This will make about 5 1/2 pint jars.
♥♥♥
Enjoy!

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 10:55 pm

Pumpkin Preserves

5 pounds pumpkin

4 pounds sugar

3 lemons, sliced thin

1 orange, sliced thin

Peel and cut raw pumpkin into slices 1/4 inch thick and about 1 inch long

Place in large crock or kettle and add sugar

Let stand overnight

Drain pumpkin from liquid

Boil liquid to the spin-a-thread stage

Add sliced pumpkin, lemons, orange, and a few grains of salt.

Cook until thick and clear

Pour into hot sterilized jars and seal

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 10:55 pm

Pumpkin Ice Cream

1 quart vanilla ice cream

1 cup canned pumpkin

1/4 tsp pumpkin pie spice

Softened ice cream

Stir in pumpkin and pumpkin pie spice, freeze

Makes 1 quart

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 10:56 pm

Pumpkin Bread Aunt Eleanore Paff’s

3 cups sugar

3 ½ cup flour

½ tsp Baking powder

2 tsp soda

1 ½ tsp salt

1 tsp cinnamon

1 tsp clove

1 tsp nutmeg

1 cup salad oil

1 cup water

4 eggs

2 cups pumpkin

Makes 3 Loves

350 for 1 hour

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 10:56 pm

Slow Cooker Pumpkin Custards

2 eggs beaten

1 cup canned pumpkin

½ cup packed brown sugar

½ tsp ground ginger

½ tsp ground cinnamon

½ tsp grated lemon peel

1 can (12 oz) evaporated milk

Additional ground cinnamon

Combine eggs, pumpkin, brown sugar, ginger, cinnamon and lemon peel in large bowl

Stir in evaporated milk

Pour mixture into a 1 ½ quart soufflé dish

Cover tightly with foil

Make foil handles, Place soufflé dish in slow cooker

Pour water into slow cooker to come about 1 ½ inches from top of soufflé dish

Cover and cook on low 4 hours

Use foil handles to lift dish from slow cooker

Sprinkle with additional ground cinnamon

Serve warm

Makes 6 servings

Per servings

Calories 256, Calories from fat 20%

Protein 20 g

Carbs 32g

Sodium 388 mg

Fiber 5 g

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 10:56 pm

Pumpkin Custards

3 eggs, slightly beaten

1 (15 ounce) can pumpkin

1-1/2 cups whipping cream, half and half, or light cream

2/3 cup packed brown sugar

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

2/3 cup coarsely chopped pecans, toasted

1/4 cup maple syrup

Preheat oven to 350 degrees

In a large mixing bowl combine eggs, pumpkin, cream, brown sugar, pumpkin pie spice and salt.

Mix well with a whisk.

Divide mixture among 8 (6 ounce) custard cups.

Place in a roasting pan

Pour hot water into pan around custard cups to a depth of 1 inch.

Bake for 45 minutes to 55 minutes or until set.

Remove cups from water.

Cool slightly on a wire rack

In a small bowl, combine chopped, toasted pecans and maple syrup, spoon on top of warm custards.

Serve warm or chilled

Serves 8

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 10:57 pm

Pumpkin Pudding (Baked)

1-2/3 cups sifted all purpose flour

1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 tsp cloves

1 cup firmly packed light brown sugar

1/3 cup soft shortening

1 cup canned pumpkin

1/2 cup coarsely chopped Brazil nuts or walnuts

1 egg

Preheat oven to 350

Lightly grease and flour a 9x9x1-3/4 inch pan

Into large bowl of electric mixer, sift flour with baking powder, baking soda, salt, cinnamon, and cloves

Add brown sugar, shortening, pumpkin, 1/2 cup water, and the nuts, beat at medium speed and scraping down side of bowl with rubber scraper, 2 minutes, or until batter is well blended and smooth

Add egg, beat 2 minutes,

Turn into prepared pan, bake 40 to 45 minutes, or until cake tester inserted in center comes out clean

Let cool slightly in pan, on wire rack

Then cut into 9 squares

Serve warm, with Fluffy Brandy Sauce

Makes 9 servings

Note: cake may be baked several hours ahead and stored at room temperature

Just before serving reheat in 300F oven for 15 to 20 minutes

Fluffy Brandy Sauce

1 egg white

Dash of salt

1 cup sifted Confectioners sugar

1 egg yolk

1/2 cup heavy cream, whipped

3 tbsp brandy

In small bowl of electric mixer, at high speed, beat egg white with salt until foamy

Add 1/2 cup sugar, a few tbsp at a time, beating well after each addition

Continue beating just until egg white forms soft peaks when beater is raised

Beat egg yolk in small bowl (with same beater) until thick and lemon colored

Gradually add remaining sugar, beating until very thick and light

At low speed, beat into egg white mixture along with whipped cream and brandy, beating only until combined

Makes 1-1/2 cups

Note: Sauce may be made several hours ahead of time and refrigerated

Before serving, beat with fork, to fluff

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 10:57 pm

Pumpkin Pudding (Steamed)

2 cups sifted all purpose flour

1-1/2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

2 tsp pumpkin pie spice

1/2 cup soft shortening

1/4 cup granulated sugar

3/4 cup light brown sugar, firmly packed

2 eggs

3/4 cup canned pumpkin

1/4 cup light molasses or dark corn syrup

1 cup finely chopped pecans

Sift flour with baking powder, baking soda, salt, and spice, set aside

In large bowl of electric mixer, at medium speed, beat shortening with sugars until light

Add eggs; beat until very light and fluffy

At low speed, beat in flour mixture, alternately with combined pumpkin and molasses, beginning and ending with flour mixture

Stir in pecans

Turn batter into well greased 1-1/2 quart mold

Cover with tight fitting lid (or with foil, tied with string) Place on trivet in deep kettle

Add boiling water to come halfway up side of mold

Cover kettle bring to boiling

Reduce heat, and boil gently 2-1/2 hours

Remove mold from kettle, leave pudding in mold 5 minutes

Turn out onto serving plate

Serve pudding warm, with Eggnog Sauce, below

Makes 8 servings

Note, pudding may be steamed ahead of time, foil wrapped, and refrigerated

Just before serving reheat pudding

Wrapped in foil

At 325 for 50 to 60 minutes

EggNog Sauce

1/2 cup heavy cream

2 tbsp confectioner’s sugar

1/2 cup dairy eggnog

1 tbsp white rum or brandy (optional)

In small bowl, beat cream with sugar until stiff

Gently fold in eggnog and rum until well blended

Refrigerate covered

Just before serving, gently blend again, with rubber scraper

Serve with Steamed Pumpkin Pudding, chocolate or coffee ice cream, or fresh fruit cup

Makes 1-1/2 cups

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 10:57 pm

Pumpkin Brulee

1 can (16oz) solid pack pumpkin

2 eggs, slightly beaten

3/4 cup granulated sugar

1/2 tsp ground cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves

1 can (12oz) undiluted evaporated milk

3/4 cup brown sugar, firmly packed

In a large bowl, mix the pumpkin, eggs, sugar, salt, cinnamon, ginger, and cloves

Stir in milk until smooth

Pour mixture into a shallow 1 quart baking dish

Smooth top

Bake at 350 for 1 hour until set

Remove from oven

Chill

Two hours before serving, sift brown sugar evenly over the top of the custard

Preheat broiler

Broil custard 3 to 4 inches from the heat until the sugar melts, 2 to 3 minutes, being careful not to over brown

Chill again

To serve, break crust with a spoon

Top each serving of the custard with some of the crust

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 10:57 pm

Pumpkin Custards

3 eggs slightly beaten

1 (15oz) can pumpkin

1-1/2 cups whipping cream, half and half, or light cream

2/3 cup packed brown sugar

1 tsp pumpkin pie spice

1/2 tsp salt

2/3 cup coarsely chopped pecans, toasted

1/4 cup maple syrup

Preheat oven to 350

In a large mixing bowl combine eggs, pumpkin, cream, brown sugar, pumpkin pie spice and salt

Mix well with a whisk

Divide mixture among 8 (6oz) custard cups

Place in a roasting pan

Pour hot water into pan around custard cups to a depth of 1 inch

Bake for 45 to 55 minutes or until set

Remove cups from water

Cool slightly on a wire rack

In a small bowl, combine chopped, toasted pecans and maple syrup, spoon on top of warm custards

Serve warm or chilled

Serves 8

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 10:58 pm

CRANBERRY PUMPKIN BREAD
♥♥♥♥
2 slightly beaten eggs
2 c. sugar
1/2 c. oil
1 c. solid pack pumpkin
2-1/4 c. flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped cranberries
♥♥♥♥
Combine eggs, sugar, oil and pumpkin; mix well. Combine flour, pie spice, soda and salt in a large bowl; make a well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8 x 3-1/3 x 2-1/2 inch aluminum loaf pans. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean.
Makes 2 loaves.
♥♥♥♥

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 10:58 pm

Pumpkin Bread

3 cups sugar

1 cup corn oil

4 eggs, beaten

1 can (1 pound) pumpkin

3 1/2 cups flour

1 teaspoon baking powder

2 teaspoons baking soda

2 teaspoons salt

1/2 teaspoon cloves

1 teaspoon cinnamon

Teaspoon nutmeg

1 teaspoon allspice

2/3 cup water

Combine sugar, oil and eggs

Add pumpkin

Sift together dry ingredients and add to pumpkin mixture

Add water

Pour into loaf pans and bake in 350 oven for 1 hour

Recipe makes 3 loaves.

It can also be made in several empty pumpkin cans half full.

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 10:58 pm

Pumpkin Gingerbread

1 cup all purpose flour, divided

1/4 cup packed brown sugar

1 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp baking soda

1/4 cup canned pumpkin

1/4 cup molasses

1 egg

2-1/2 tbsp butter, softened

2 tbsp milk

Topping

1/3 cup chopped walnuts

1 tbsp sugar

In a small mixing bowl, combine 1/2 cup flour, brown sugar, baking powder, cinnamon, ginger and baking soda

Add pumpkin, molasses, egg, butter and milk

Beat on low speed for 30 seconds, then on high for 2 minutes

Add the remaining flour beat on high for 2 minutes

Pour into 2 greased 4-1/2 in X 2-1/2in X 1-1/2 in loaf pans (there will be a small amount of batter in each pan)

Bake at 350 for 35 to 40 minutes or until a toothpick inserted near the center comes out clean

Cool for 10 minutes before removing to wire racks to cool completely

Yield 2 mini loaves

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 10:58 pm

Pumpkin Chocolate Chip Bread

1/2 cup butter, softened

1 cup sugar

1-1/4 cups canned pumpkin

2 eggs

2 cups all purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp pumpkin pie spice

1/4 tsp ground cloves

1/4 tsp ground ginger

1/4 cup semisweet Chocolate Chips

1/4 cup chopped walnuts

Glaze

1/2 cup confectioner’s sugar

1 tbsp heavy whipping cream

In a mixing bowl, cream butter and sugar

Beat in pumpkin and eggs

Combine next seven ingredients, stir into creamed mixture and blend well

Stir in chocolate chips and nuts

Pour into a greased and floured 9x5x3 inch loaf pan

Bake at 350 for 45 to 50 minutes or until a toothpick comes out clean

Cool on a wire rack

Combine glaze ingredients

Drizzle over bread

Yield 1 loaf

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 10:59 pm

Pumpkin Loaf with Caramel Glaze

1 pkg pillsbury pumpkin quick bread mix

Glaze

2 tbsp margarine or butter

2 tbsp brown sugar

2 tbsp sugar

2 tbsp whipping cream

1/3 cup powdered sugar

1/4 tsp vanilla

Garnish

Pecan halves

Red and green maraschino cherries, well drained

Heat oven to 350

Grease and flour bottom of 8x4x5 inch loaf pan

Prepare and bake quick bread according to package directions

Cool completely

In a small saucepan over medium heat, melted margarine

Add brown sugar, sugar and whipping cream, bring to a boil

Boil for 1 minute, stirring constantly

Remove from heat, cool 20 minutes

Add powdered sugar and vanilla, stir until smooth and thick

Spread over cooled loaf

Garnish with pecans and cherries

12 servings

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 10:59 pm

Pumpkin Brownies

1 cup flour

1/2 cup shortening

1 cup sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

1/3 cup cocoa

2/3 cup cooked or canned pumpkin

2 eggs

Cream sugar and shortening until fluffy. Stir in eggs, pumpkin and cocoa. Mix dry ingredients and add to creamed mixture. Mix thoroughly. Pour into greased 8 inch pan Bake at 375 for 40 to 45 minutes. When cool, frost with chocolate frosting.

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 10:59 pm

Pumpkin Cheesecake

2 tablespoons butter, softened

1/4 cup graham cracker crumbs

1/4 cup finely chopped pecans

4 packages (8 ounces each) cream cheese, softened

1 can (16 ounces) pumpkin

1 1/2 cups sugar

6 large eggs

1/3 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

3 teaspoons vanilla

In a small bowl stir together butter graham cracker crumbs and pecans. Press over bottom of a buttered 9x3 inch spring-form pan, refrigerate, in large mixing bowl beat together, at high speed, cream cheese and pumpkin. Add remaining ingredients and beat until blended, pour over graham cracker layer. Bake at 325 for 1 1/2 hours. Until cheesecake begins to pull away from sides of pan. Turn oven off. Open oven door and let cheesecake stand in warm oven 1/2 hour. Let stand at room temperature to cool completely. Serve immediately or chill.

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 10:59 pm

Spicy Pumpkin Cake with Chocolate Chunks

1 pkg (2 layer size) Spice Cake mix

1 pkg (8oz) Cream Cheese, softened, divided

1 cup canned pumpkin

1 tsp ground cinnamon

1/2 tsp ground ginger

6 sq Semi Sweet Baking Chocolate, coarsely chopped

1/2 cup thawed Cool Whip Whipped topping

2 tbsp sugar

Preheat oven to 350F

Prepare cake mix as directed on package

Reducing water to 1/2 cup and increasing oil to 1/2

Add half of the cream cheese, the pumpkin, cinnamon and ginger

Beat on medium speed until well blended

Stir in chopped chocolate

Pour into greased 12 cup fluted tube pan or 10 inch tube pan

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean

Cool 10 min

Remove from pan, cool completely on wire rack

Mix remaining cream cheese, whipped topping and sugar until well blended

Spread on top of cooled cake

You can sprinkle with ground cinnamon and ground Cloves if desired

Cut into 16 slices

Makes 16 servings

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 11:00 pm

Pumpkin Cream Roll (chilled)

6 eggs, separated

1/2 cup granulated sugar

1/2 cup cooked pureed pumpkin

1 tsp pumpkin pie spice

1/3 cup all purpose flour

1/2 tsp baking powder

1/4 tsp salt

Pumpkin Filling

1 cup whipping cream

1/4 cup powdered sugar

1/2 cup cooked pureed pumpkin

1/2 tsp pumpkin pie spice

2/3 cup chopped toasted pecans

1 tsp vanilla

Powdered sugar

Line a 10-1/2 by 15-1/2 inch jelly roll pan with waxed paper

Butter the waxed paper well

Beat egg yolks and sugar until light and thick

Fold in pumpkin, spice, flour and baking powder

Beat egg whites with salt until firm peaks form

Fold whites into yolk mixture

Pour batter into the prepared pan

Smooth out evenly

Bake at 350 F for 15 minutes or until cake bounces back when touched in the center

Have ready a kitchen towel sprinkled with powdered sugar

Invert hot cake onto towel

Remove pan and strip wax paper off cake

Roll up lengthwise

Cool

For Filling

Whip cream until stiff

Beat in the powdered sugar, pumpkin puree and spice

Fold in the pecans and vanilla

Unroll the cake

Spread with the filling

Roll up again

Chill 2 to 4 hours

When ready to serve, sprinkle with additional powdered sugar

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 11:00 pm

Pumpkin Cake

2 cups sugar

1 1/2 cups oil

2 cups flour

1 teaspoon salt

4 eggs

1 1/2 cups pumpkin

2 teaspoons baking soda

3 teaspoons cinnamon

Combine above and bake in greased and floured tube pan at 350 for 1 hour.

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 11:01 pm

Chocolate Chip Pumpkin Cookies
♦~♦~♦
1 (15 ounce) can prepared pumpkin
2 large eggs
3/4 cup vegetable oil
2 cups granulated sugar
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ginger
4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
2 teaspoons baking soda
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped walnuts
♦~♦~♦
Preheat the oven to 375 degrees.
1. Mix the pumpkin, eggs, oil, sugar and spices together until well blended.
2. In another bowl, mix the flour and leavenings together. Add the dry ingredients to the wet ingredients and mix.
3. Fold in the chocolate pieces and nuts.
4. Drop spoonfuls on well-greased baking sheets. Bake for eleven minutes or until the edges just begin to brown. Remove the cookies immediately and cool on wire racks.
♦~♦~♦
Enjoy!

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 11:01 pm

Pumpkin Drop Cookies
♦♦♦♦
1 1/2 sticks butter, at room temperature
2/3 cup packed light brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup canned or cooked fresh pumpkin puree
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 Pinch salt
2 1/2 teaspoons pumpkin-pie spice
1 cup chocolate chips
1 cup chopped walnuts or pecans
♦♦♦♦

Preheat oven to 375 degrees. In a large bowl beat together butter, brown sugar, eggs and vanilla until light. Beat in pumpkin. Add flour, baking powder, and baking soda, salt and pumpkin-pie spice, and beating until blended. Stir in chocolate chips and walnuts. Drop teaspoonfuls of batter 2 inches apart on ungreased baking sheets. Bake until edges are golden, 10 to 12 minutes. Transfer cookies from baking sheets to a wire rack and cool. Yield 6 to 7 dozen 1 1/2-inch cookies.
♦♦♦♦
Enjoy!

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 11:01 pm

Pumpkin Drop Cookies

1 cup shortening 1 1/4 cups sugar

1 egg, beaten

2 cups cooked, mashed pumpkin

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon cloves

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 cup raisins

Cream sugar and shortening together

Add egg, pumpkin and remaining ingredients.

Grease cookie sheet, Drop mixture by spoonfuls onto the cookie sheet

Bake at 375 for 15 minutes

Makes 6 dozen

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 11:01 pm

Pumpkin Cookies

1 1/4 cups sugar

1/2 cup shortening

1 egg

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon soda

2 cups sifted flour

1 cup strained, cooked pumpkin

1 cup seedless raisins (optional)

1/2cup peanuts or pecans, walnuts chopped (optional)

Cream sugar and shortening, beat in egg

Sift dry ingredients and add to creamed mixture with pumpkin

Beat to blend thoroughly.

Fold in raisins and nuts

Drop by teaspoons onto greased baking sheet

Bake at 350F for 12 to 15 minutes

Or until done

Makes 3 dozen cookies

Will keep fresh 8 to 10 days if kept in covered jar

Subject: Re: ~~~~~Pumpkin Recipe's~~~~~ Tue Nov 11, 2008 11:02 pm

Spice Cookies with Pumpkin Dip

1-1/2 cups butter, softened

2 cups sugar

2 eggs

1/2 cup molasses

4 cups all purpose flour

4 tsp baking soda

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground cloves

1 tsp salt

Additional sugar

Pumpkin Dip

1 pkg (8 oz) cream cheese, softened

2 cups canned pumpkin pie mix

2 cups confectioners’ sugar

1/2 to 1 tsp ground cinnamon

1/4 to 1/2 tsp ground ginger

In a mixing bowl, cream butter and sugar

Add eggs, one at a time, beating well after each addition

Add molasses, mix well

Combine flour, baking soda, cinnamon, ginger cloves and salt

Add to creamed mixture and mix well

Refrigerate overnight

Shape into 1/2 inch balls, roll in sugar

Place 2 inches apart on ungreased baking sheets

Bake at 375 for 6 minutes or until edges begin to brown

Cool for 2 minutes before removing to a wire rack

For dip, beat cream cheese in a mixing bowl until smooth

Add pumpkin pie mix, beat well

Add sugar, cinnamon and ginger, beat until smooth

Serve with cookies

Store leftover dip in the refrigerator

Yield about 20 dozen (3 cups dip)

~~~~~Pumpkin Recipe's~~~~~

~Pumpkin Recipe's~