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RECIPE SUBMITTED BY: Kathy McClurg Galford

 

Pumpkin Dip

2 – 8 oz. cream cheese, softened

1 – 14 oz. can pumpkin

2 cups powdered sugar

1 tsp. cinnamon

1 tsp. ginger

In a large mixing bowl, mix cream cheese and pumpkin until smooth; add powdered sugar and spices and blend thoroughly. Chill 1 hour. Serve with gingersnaps, vanilla wafers, miniature cinnamon graham crackers, toast, or bagels.

This was given to me thought someone might like to try it.

 

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