angry cauldron pumpkin dip

Name: Angry cauldron pumpkin dip
Cuisine: American
Ingredients: - 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

37 Pinches 13 Photos

Irisa Raina 9

New Iberia, LA

Updated on Oct 24, 2013

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!

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Ingredients

- 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

How To Make angry cauldron pumpkin dip

Step 1

Sift the confectioners’ sugar with the instant milk & pumpkin spice.

Step 2

In a bowl whip the cream cheese till it is soft and fluffy.
Step 3

Add the bourbon and beat for about 30 seconds.
Step 4

Add the pumpkin to the cream cheese and beat till it is thoroughly mixed.
Step 5

Carefully add the pumpkin mixtures to the confectioners’ sugar mixture and on a low speed on your mixer, mix till it is all mixed.
Step 6

Refrigerate this for at least 24 hours.
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