2 (8 ounce) packages
cream cheese, softened
1 (16 ounce) packages
powdered sugar, sifted
1 (16 ounce) cans
( not pumpkin pie filling)
- Beat cream cheese at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating well.
- Stir in pumpkin, cinnamon, and nutmeg.
- Serve immediately, or cover and chill.
- Serve dip with gingersnap cookies.