This pumpkin dip is always well recieved at any gathering. I have used “home-cooked” pumpkin when I have it, but the canned is just as good and sure is easy.
Servings: Makes a fairly large bowl of dip
1 can pumpkin, not pumpkin pie filling.
1 8oz. cream cheese
2 cups powdered sugar
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cinnamon
Beat cream cheese until fluffy and then beat in pumpkin. Add powdered sugar and spices and mix well. Serve with graham crackers, ginger snaps, or vanilla wafers. Or get crazy and try other cookies or fruit.
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