Pumpkin pie dip will be the perfect addition to your Thanksgiving menu. Hamilton Mill resident Kelly Dyar shares her recipe for a sweet dip that can be used as an appetizer or a dessert.

“It is easy, seasonal and tasty,” Dyar said. “Most dips are savory but this is sweet, which is fun.”

This dip is also unique because it can be made in the crock pot.

“We like all things pumpkin and I love using my crock pot,” Dyar said. “This one uses the Little Dipper and it is super simple.”

Dyar has an important tip for making the pumpkin pie dip.

“Make sure to use pumpkin pie in a can, not just pumpkin,” Dyar warns. “It needs the sugar and spice.  Also it doesn't have to be in a crock pot, but that does make it super easy.”

Pumpkin Pie Dip 

Ingredients:

1 cup pumpkin pie mix from can

1/2 block cream cheese

1/4 cup sour cream

Nilla wafers

Preparation:

1. Mix all ingredients except Nilla wafers together with a mixer on medium speed until blended.
2. Put in crock pot on low for 30 minutes to an hour until it mixes and is warm.
3. Serve with Nilla wafers.

Have a recipe to share? Post it here.

This article was originally published in November 2011 on Dacula Patch.