- 8 oz. cream cheese, softened
- 2 cups powdered sugar
- 15 oz can pumpkin pie filling
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
Beat cream cheese and sugar at medium speed with an electric mixer until
smooth. Add remaining ingredients, beating well. Cover and chill 8 hours. Serve
with gingersnaps, graham crackers, apples and/or pears.