Pumpkin Pie Dip

Pumpkin Pie Dip

1 package (8 ounces) cream cheese, softened

2 cups confectioners' sugar

1 cup canned pumpkin

1/2 cup sour cream

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon ground ginger

Gingersnap cookies

Directions

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.

Originally published as Pumpkin Pie Dip in Quick Cooking November/December 2005, p13

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