Sweet n Creamy Pumpkin Dip! Taco Pumkin Seeds

1 package (8 oz/250g) cream cheese, softened

2 c icing/powdered sugar

1 can (15 ounces) pumpkin

1 TBSP Pumpkin Pie Spice (see recipe above)

1/2 tsp Watkins Ginger

1/4 tsp Watkins Orange Extract

 Gingersnap cookies (optional) Heat cream cheese on a microwave safe plate 15 seconds. Blend cream cheese and sugar until smooth in a mixer or food processor. Add pumpkin and remaining ingredients. Mix thoroughly. Chill 30 minutes or until ready to serve. Serve with Gingersnap cookies and/or Red Delicious apples or pears, cored and cut into slices, leaving skin on for color.

Taco Pumpkin Seeds
1 cup seeds from freshly cut pumpkin, washed
and dried
2 TBSP Watkins Original Grapeseed Oil
2 - 3 TBSP Watkins Fiesta Snack & Dip
Seasoning (to taste)
1/4 tsp ground Watkins Sea Salt
1/4 tsp Watkins Garlic Powder
In a skillet, sauté pumpkin seeds in oil for 5 minutes or
until lightly browned. Using a slotted spoon, transfer
seeds to an ungreased 15-in. x 10-in. x 1-in. baking
pan. Sprinkle with Fiesta Seasoning and garlic and salt;
stir to coat. Spread into single layer.
Bake at 325°F for 15-20 minutes or until crisp. Remove
to paper towels to cool completely. Store in an airtight
container for up to 3 weeks. Makes 1 cup.