Wednesday, November 21, 2012

Pumpkin Dip

2 c powdered sugar
1 - 8oz pkg cream cheese, softened
1 - 15oz can pumpkin pie filling
1 tsp cinnamon
½ tsp ground ginger

1 box gingersnaps, vanilla wafers or graham crackers

Mix together the sugar and cream cheese. Beat in remaining ingredients until well-mixed and fluffy. Refrigerate and store in airtight container. Serve with cookies or crackers. Can also be used as frosting on a spice cake.

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