~ 2 (8-oz) packages cream cheese, softened
~ 1 (16-oz) packages powdered sugar, sifted
~ 1 (16-oz) can pumpkin
~ 2 tsp. ground cinnamon
~ 1/2 tsp. ground nutmeg
Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in pumpkin, cinnamon, and nutmeg. Serve immediately, or cover and chill. Serve dip with gingersnaps,
Yield: 5 cups.