Serve with sliced fruit, bite-size cinnamon graham crackers, gingersnap cookies, vanilla wafers, toasted mini-bagels, toast slices, muffins and/or English muffins.
Makes 15 servings.

  • 2 packages (8 oz each) cream cheese, softened
  • 1 can (15 oz) pure pumpkin
  • 2 c sifted powdered sugar
  • 1/2 tsp pumpkin pie spice

In large mixer bowl, beat cream cheese and pumpkin until smooth. Add powdered sugar,
cinnamon and ginger. Mix thoroughly. Cover. Refrigerate for 1 hour.