Pumpkin Cream Cheese Jack O’Lantern
2 containers GO VEGGIE Vegan Classic Plain Cream Cheese
3 tablespoons organic evaporated cane sugar
1/3 cup organic canned pumpkin
¼ teaspoon ground cloves
¼ teaspoon nutmeg, grated
¼ teaspoon ground allspice
½ teaspoon ground cinnamon
1 teaspoon fresh lemon juice
1/8 teaspoon sea salt
In a large bowl, add GO VEGGIE Classic Plain Cream Cheese, sugar, pumpkin, cloves, nutmeg, allspice, cinnamon, lemon juice and sea salt. Whisk until uniform.
In a food processor add 12-14 ginger snap cookies and pulse until uniform crumbs are formed.
Lay a large sheet of plastic wrap on a clean surface.
Sprinkle with about half of ginger snap crumbs and spread out as evenly as possible.
Scoop pumpkin cream cheese mixture into center and enclose with cookie crusted plastic wrap.
Place wrapped mixture in a bowl.Set aside in refrigerator for 1-2 hours.
When serving, invert pumpkin cream cheese ball on to serving plate and form into pumpkin shape using extra cookie crumbs to help form the jack o’ lantern.
Place whole ginger snaps around jack o’ lantern when serving, for scooping up dip.Top center of mound with bell pepper top, if desired for presentation.
Recipe by: © Spork Foods, 2015