AppleUmpkin Time

Apples, apples, and more apples sure it’s apple season but it is also time for “Pumpkins”.
Sure pumpkin pie is great but there are so many other ways to use it. There is pumpkin soup and pumpkin ravioli, how about just simply roasting some pumpkin and serving it as a side dish. Its fun, healthy and a gorgeous shade of orange. Apples go great with pumpkin. My aunt use to cube up fresh pumpkin and thick slice some granny smith apples and fry them in lots of butter. They were great with just a little salt and pepper or if you prefer cinnamon and nutmeg. The possibilities are endless.

Pumpkin Dip

4 cups confectioners sugar, sifted
2 (8 oz. each) pkg. cream cheese, softened
1 small to medium pumpkin peeled and cubed then boiled or roasted or 1 (30 oz.) can pumpkin pie filling mix (easy version) still tastes great.
2 tsp. ground cinnamon
1 tsp. ground ginger
just a pinch of salt for added taste (also optional)
clove, optional
nutmeg, optional

In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator (stays fresh for 7-10 days). Serve with vanilla wafers, gingersnaps, animal crackers, pretzels…..believe it or not it even tastes good with celery sticks. Have fun and experiment with different things to dip, you never know what will be delicious until you try.

This dip is really pretty served in a small hollowed out pumpkin.