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Boozy Pumpkin Dip

Brown Sugar & Cinnamon

Of course you want to serve your holiday meal main dish piping hot from the oven, so as guests trickle in, offer them a tasty appetizer to hold them over til the dinner bell rings. Our Boozy Pumpkin Dip not only works well as a warm up to the main event, it also presents very pleasantly when plated with gingersnaps, crisp apple slices, and fresh cranberries. 


Ingredients: 

8 Ounces Cream Cheese, Softened 

1 Cup Powdered Sugar 

2/3 Cup Pumpkin Puree, canned 

2 Tablespoons Jackson Morgan Southern Cream in Brown Sugar and Cinnamon 

1 Teaspoon Pumpkin Pie Spice 

8 Ounces Whipped Topping, Thawed 

Fresh Cranberries, Garnish 


Directions:

Using a stand mixer fitted with a flat beater, on medium speed combine the cream cheese and powdered sugar until well mixed. Then add in pumpkin puree, Jackson Morgan, and pumpkin pie spice until well combined and fluffy. Remove from mixer, then fold in whipped topping with a rubber spatula. Garnish with a few fresh cranberries. Serve with gingersnaps and crisp apple slices.

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Brown Sugar & Cinnamon