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Prep 20min
Total20min
Servings24
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Ingredients
1
package (8 oz) cream cheese, softened
1/2
cup canned pumpkin (not pumpkin pie mix)
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon salt
1/4
cup chopped pecans, toasted
9
whole pecans for garnish
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Steps
1
In medium bowl, beat cream cheese and pumpkin with electric mixer until smooth and creamy. Stir in cinnamon, nutmeg, salt and chopped pecans.
2
Spread cheese mixture on dinner plate or in ungreased 9-inch glass pie plate. Cut 3 pecans in half lengthwise and position for eyes, place 5 whole pecans for mouth and 1 whole pecan for nose. Place remaining pecan on top for stem. Cover and refrigerate up to 24 hours. Serve with Bat Wings.
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To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until pecans are light brown.
If you like, scrap the jack-o'-lantern idea, and serve this dip in a bowl instead.
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