A great dip to be using with all those pumpkins we enjoyed picking at the pumpkin patches this season.  Or, for those lucky enough to be able to grow them themselves; unfortunately, after many failed attempts, I am not one of those “growers”.

This dip goes great with fruit slices or Feingold-approved cookies 


Pumpkin Dip

1 package (8-ounce)                       cream cheese, softened

1 can (15-ounce)                             solid packed pumpkin

2 cups                                                confectioner’s sugar

3 ½ teaspoons                                  cinnamon

1 teaspoon                                        vanilla

½ teaspoon                                       ground ginger




Beat the cream cheese and confectioner’s sugar in a mixing bowl. Stir in the pumpkin, vanilla, ginger and 3 teaspoons of cinnamon. Beat until smooth. Sprinkle a bit of cinnamon on top. Serve with fruit. Refrigerate any remaining dip.