Pumpkin Pie Dip
- 8 ounces, weight Cream Cheese, Room Temperature
- 2 cups Powdered Sugar
- 15 ounces, weight Canned Pumpkin
- 1 teaspoon Cinnamon
- ½ teaspoons Ginger
Place cream cheese and powdered sugar in bowl of an electric mixer and beat at medium speed until smooth. Add pumpkin, cinnamon and ginger. Beat until well combined.
Pour the dip into an airtight container, cover and chill for at least 8 hours before serving.
To serve, allow dip to stand at room temperature for about 30 minutes and serve with gingersnaps, apple slices and/or pear slices. The dip will keep, covered and refrigerated, for up to 1 week.