Serve pumpkin pie flavored dip sauce and place ginger dipping cookies around the dish. Such a treat will look more interesting, more informal and summer-like than pie. Children and their friends will be especially delighted. Creamy cream cheese whipped with a mixer with icing sugar, a mixture of flavored spice for pumpkin pie and pumpkin puree and infused a few hours in the refrigerator. Before serving, decorate the bowl with dip whipped cream and sprinkle with cinnamon sugar. друзьями: 
Time: 2 час. 20 minutes. Difficulty: easy Servings: 10-12 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 packs of 220 gr. cream cheese, room temperature
- 1 tbsp. l spice mixes for pumpkin pie
- 1.5 tbsp. + 1 tbsp. l powdered sugar
- 1 can (425 gr.) Canned pumpkin puree
- 1 tbsp. l vanilla extract
- A pinch of coarse salt
- 0.5 tbsp. fat cream
- 1 tbsp. l sugar with cinnamon
- 1 pack (450 g) of gingerbread cookie, e.g. Ginger Snaps
Recipes with similar ingredients: curd cheese, seasoning for pumpkin pie, icing sugar, pumpkin puree, vanilla extract, cream, shortbread cookies
Recipe preparation:
- Whisk in a bowl with an electric mixer at high speed cream cheese until light lush mass, about 2 minutes. Add spices for pumpkin pie and 1.5 tbsp. powdered sugar and whisk to mix, about 1 minute. Add pumpkin puree, vanilla and salt and beat again, another 1 minute. Put the filling in a cake mold with a diameter of 22 cm., cover and place in refrigerator for 2 hours or at night.
- Before serving in a bowl with an electric mixer at high whisk cream until soft peaks, about 2 minutes. Add the remaining 1 tbsp. l icing sugar and whisk. Lay out whipped cream along the edge of the pie. Sprinkle cinnamon sugar on top.
- Serve with ginger cookies for dipping.
