|Photo of dip was cropped from entire table scene so photo is underwhelming!|
1-15oz can of pumpkin (not pumpkin pie mix, just pumpkin)
1-16oz container of softenend cream cheese
2 cups sifted powdered sugar
1t ground cinnamon
1t ground ginger (dry spice)
Beat cream cheese and pumpkin until smooth (she used a mixer). Fold in dry ingredients. Cover, refrigerate.
WOW! How easy is that. It appears that it would keep well in the fridge.
Other suggestions for how to serve it are: with fruit, on bagels or english muffins, or with graham crackers (cinnamon or plain)
NOTE: Sally, who doesn't like Ginger snaps tried the dip with all manner of other items on the table and deemed it delicious on the pumpkin bread - how appropriate!