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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