Angry cauldron pumpkin dip

Irisa Raina 9


I created this dip recipe while I was still a Michigander, working at Michigan Works!

Oh how I miss those wonderful and wacky people, if it was Tuesday we had an office party, if it was sunny we had an office party, if it was someone’s birthday we had an office party..etc.etc.etc. I think you get where I’m going!

This is really good with ginger snaps, or apple slices.
I also change things up a bit by adding a can of whole cranberries to this and using it on turkey sammies……dammmm now I’m hungry!

pinch tips: How to Butterfly Meat




No-Cook or Other


2 c. confectioner's sugar
1 & 1/3 cups instant powered milk
16-oz. can pumpkin “solid pack “
1 - 16-oz. cream cheese “ at room temperature “
2 teaspoons pumpkin pie spice
2 jiggers “ shots “ of bourbon

Directions Step-By-Step

Sift the confectioners’ sugar with the instant milk & pumpkin spice.
In a bowl whip the cream cheese till it is soft and fluffy.
Add the bourbon and beat for about 30 seconds.
Add the pumpkin to the cream cheese and beat till it is thoroughly mixed.
Carefully add the pumpkin mixtures to the confectioners’ sugar mixture and on a low speed on your mixer, mix till it is all mixed.
Refrigerate this for at least 24 hours.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #dips and treats