4 c. powdered sugar 2 (8 oz.) pkgs. cream cheese softened 1 (30 oz) can pumpkin pie filling mix 1 t ginger 2 t cinnamon
Procedure
Combine sugar and cream cheese until well-blended. Add remaining ingredients. Use as a dip for gingersnaps or cinnamon cookies. I make this all year round, but for fall and especially around Halloween, I serve it in a hollowed out pumpkin.