Olivia C's Pumpkin dip modified from Kit Wright
(450 g) 16 OZ. cream cheese, softened
(900 g) 30 OZ pumpkin pie filling
(450 g) 1 lb confectioners sugar
(10 ml) 2 tsp cinnamon
(5 ml) 1 tsp nutmeg
a pinch of ground clover
Blend the sugar and cream cheese together until it is fluffy with an electric mixer.
Add pie filling and continue to mix the ingredients
Add the cinnamon, nutmeg, and ground cloves, and mix them in with everything
Chill for several hours in refrigerator
Goes great with graham crackers, vanilla wafers, and fresh fruit.
Pairs Well With
One of my mom’s friends at work brought this in for her co-workers to enjoy. My mom liked it so much that she asked her for the recipe. The next day her friend put copies of the recipe out for her co-workers to take home and make for their family. Now that is my favorite thing to make and eat. CHEMISTRY INFORMATION: pure substances are the water you use to clean up the dishes after making the dish and the the water that the farmers used to water the pumpkins. Mixtures are cream cheese, cinnamon, and confectioner’s sugar (Homogeneous). Pumpkin pie filling, nutmeg, and ground cloves (heterogeneous). When the cream cheese is mixed up and has become fluffy it is a physical change. Another physical change is when you chill the dip. The dip becomes thicker and that is a physical change. A chemical change happens in the making of cream cheese in the process of when a cow digests its food it creates energy and then the cow produces milk and milk is in the making process of cream cheese. Another chemical change is while the pumpkin is growing it uses photosynthesis and then the pumpkin is used to make the pumpkin pie filling.
Submitted by: "Olivia C"