Pumpkin Dip

2 c. canned pumpkin
16 oz. soften cream cheese
2 t. cinnamon
1 t. ground ginger
4 c. powdered sugar

Slowly blend until smooth. Serve with Gingersnaps. Store dip in refridg.

Monday, January 25th, 2010, by Gieselle and is filed under "Uncategorized, Gram Ann sent a new dip ". You can leave a response here, or send a Trackback from your own site.