1 8-oz pkg. cream cheese, softened
2 cups confectioners' sugar
1 can (15-oz) solid pack pumpkin
3 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
In a mixing bowl, beat cream cheese and confectioners' sugar. Gradually add the pumpkin, pumpkin pie spice, vanilla and ginger; beat until smooth. Served chilled. Refrigerate leftovers. Makes 3 1/2 cups of dip.
I ususally serve this with pie crust cut outs. Roll Pillsbury ready pie crust just a bit thinner. Take a pumpkin cookie cutter or something fall-like and make as many as you can. I kept re-rolling the scraps as far as I could go. I sprinkled them with cinnamon and sugar and baked on parchment for just a few minutes until they started to look golden. Cool and keep them in a tight container until ready to serve. Dip is also good with gingersnaps.