A paper copy has been floating around my family for years, so I googled it and found a free, printable PDF at littlegiraffes.com. Kudos to whomever thought this up! If you send me a message, I would love to credit you.
- 1 (8 ounce) package cream cheese, softened
- 2 cups powdered sugar
- 1 (15 ounce) can pumpkin pie filling
- 1 teaspoon ground cinnamon
- 1/2-1 teaspoon ground ginger
- apple slices and/or gingersnaps
Or, to cut sweetness, increase cinnamon, decrease sugar and substitute pumpkin pie puree for pumpkin pie filling.
Beat cream cheese and sugar at medium speed with an electric mixer until smooth.
Add pie filling, cinnamon, and ginger, beating well.
Cover and chill 8 hours.
Makes 3 cups. Awesome with apple slices. Delicious with gingersnaps, too, but a little too sweet (even for me, a certified sugar-aholic). I found several versions of this recipe at food.com.
We cut out pictures of each guest, along with paper strips that read, “We are thankful for you.”
The children painstakenly glued them on, along with anything else they found in the craft drawers.
They were so proud to contribute.
And the napkin rings, which go beautifully with Williams-Sonoma linens
and a Waterford stainless pattern, by the way, were the hit of the table.