Recipe by Scarlett516
This is a recipe I got from the parent of a former student. This is fabulous with gingersnaps!
- 1 (16 ounce) can pumpkin puree
- 1 (8 ounce) package cream cheese, softened
- 2 -3 cups confectioners' sugar
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon minced fresh ginger