Pumpkin Pie Dip
"I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It's also great served with sliced pears and apples, or as a spread on zucchini bread. —Laurie LaClair, North Richland Hills, Texas..."
INGREDIENTS
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1 package (8 ounces) cream cheese, softened
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2 cups confectioners' sugar
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1 cup canned pumpkin
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1/2 cup sour cream
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1 teaspoon ground cinnamon
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1 teaspoon pumpkin pie spice
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1/2 teaspoon ground ginger
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Gingersnap cookies
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