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Pumpkin Dip

Local Maine resident Sally Howlett, of South Thomaston, recently made the Grosse Pointe, Michigan news with her fall recipe for pumpkin dip, which we share here. Wishing our readers a safe and Happy Halloween!

Halloween is the perfect time to make Sally Verbrugge Howlett’s pumpkin dip. This sweet and creamy concoction is for apple slices, graham crackers, and ginger snaps to dive into and is a terrific last minute choice if you volunteered for snacks at school or work.

Sally’s Pumpkin Dip
1 8-ounce package cream cheese, softened
½ cup confectioners sugar
1 15-ounce can pumpkin
1 teaspoon ground ginger
1¼ teaspoon cinnamon
Apple slices, graham crackers, and ginger snaps for dipping

In a large bowl, using an electric mixer, beat together cream cheese and the confectioners sugar. Beat in the pumpkin, followed by the ginger and the cinnamon. Transfer to a serving bowl and chill for at least one hour or overnight before serving. Surround the dip with slices of fresh apple, graham cracker sticks and ginger snaps. Yummy.

This tasty dip will also spreads nicely over a toasted muffin or cupcake.

Sally is a 1972 graduate of Grosse Pointe South High School and resides in South Thomaston, Maine.

Back “in the day” her family owned Verbrugge’s Market at St. Clair and Mack.

MF&L Staff at Maine Food & Lifestyle magazine.

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