Post by chief_cook2 on Jan 8, 2003 13:21:13 GMT -6
1 3/4 cups(15-ounce can) Pure Pumpkin
2 (8 ounce)cream cheese, softened
2 cups sifted powdered sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
DIRECTIONS;
BEAT cream cheese and pumpkin in large bowl until smooth.
Add sugar, cinnamon and ginger; mix thoroughly.
Cover and refrigerate at least an 1 hour.
Serve as a dip with
cinnamon graham crackers or sliced apples.