1 3/4 cups (15-ounce can) Pure Pumpkin
2 (8 ounce) cream cheese, softened
2 cups sifted powdered sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
BEAT cream cheese and pumpkin in large bowl until smooth.
Add sugar, cinnamon and ginger; mix thoroughly.
Cover and refrigerate at least an 1 hour.
Serve as a dip with
cinnamon graham crackers or sliced apples.