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    PUMPKIN DIP


    Source of Recipe


    Aunt Saunny

    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


    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.
 

 

 

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