Thursday, November 5, 2009

Pumpkin Pie Dip

2 c. confectioners sugar, sifted
1 (8 oz. each) pkg. cream cheese, softened
1 (15 oz.) can pumpkin pie filling mix
1 tsp. ground cinnamon
1/2 tsp. ground ginger

In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator.
Serve with gingersnaps, animal crackers, pretzels, etc.
Using a small hollowed out pumpkin is a great way to present the dip.

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