For those that are interested, Rachel is sharing her fabulous Pumpkin Dip with us. I’m salivating just thinking about it…Enjoy!
Pumpkin Dip: Yield 1 1/2 cups
3/4 cup (6oz) block-style cream cheese (room temp)
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 tsp maple syrup
1/2 tsp ground cinnamon
Place first 3 ingredients in a bowl; beat with a mixer at medium speed until blended. Add syrup and cinnamon; beat until smooth. Cover and chill. Serve with sliced apples and/or graham crackers.
A few notes:
-The recipe actually calls for reduced fat cream cheese, but I use the regular stuff (it makes a big difference!)
-I think the version I served you guys had some vanilla and nutmeg in there as well. You can add any pie spices that suit your mood 
