Creamy Pumpkin Dip
-1 (8-oz.) package cream cheese, softened
-1 tablespoon vanilla extract
-3 cups confectioners’ (powdered) sugar
-1 (15-oz.) can solid-pack pumpkin
-1 tablespoon ground cinnamon
-1-1/2 tablespoons pumpkin pie spice
-3 rounded tablespoons frozen orange juice concentrate, undiluted
Begin by softening cream cheese. If it’s not super soft, that’s okay. Add vanilla extract and that should make it super beatable.
Whip in confectioner’s (powdered) sugar. It’s okay if there are some small lumps at this stage.
Add the contents of the can of solid-pack pumpkin. Stir well.
Next, add cinnamon and pumpkin pie spice (you can use a premade pie spice blend or instead use 4 teaspoons of various spices like nutmeg, mace, allspice, cloves or ginger). Stir in spices♥.
♥Chef’s Note: This recipe is best prepared the night before serving. If you’re serving it right away, you may want to add additional amounts of spice, since the flavors won’t have time to marry the way they do overnight in a fridge. Also, be prepared for a thinner consistency and lighter color if serving right away. You may want to reduce the amount of frozen orange juice to avoid excessive thinning.
After spices are blended in, add rounded spoonfuls of frozen orange juice concentrate (not diluted). If orange juice is still fairly solid, walk away for five minutes after adding and then come back to stir. By this time it should blend easily.
Refrigerate overnight. Just before serving, stir well and transfer into serving dish if desired.