Wednesday, November 21, 2012
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.