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
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.