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Ingredients
- 8 oz pkg cream cheese softened
- 1 18 oz can pumpkin pie mix
- 2 cups powdered sugar
- 1/2 - 1 tsp ground cinnamon
- 1/4 - 1/2 tsp ground ginger
Ingredients
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Instructions
- Beat cream cheese in mixing bowl until smooth.
- Add pumpkin pie mix; beat well.
- Add sugar, cinnamon, and ginger; beat until smooth.
- Serve with gingersnap cookies.
- Store leftover dip in refrigerator. Yield: 3 cups dip
Recipe Notes
Recipe courtesy of Delores Toboyek, Kronenwetter, WI
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