Sweet Pumpkin Dip

Taken from a Philly Cream Cheese recipe book...A pumpkin spread that tastes good on everything! I prefer it on a thick sweet (beer) bread. A crowd pleaser!!

• Ready In: 1 hr 5 mins
• Serves: 15
• Yields: 5 Cups

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 (15 ounce) can Libby's canned pumpkin
• 2  cups powdered sugar, sifted
• 1  teaspoon ground cinnamon
• 1  teaspoon ground ginger

Directions

1. Beat cream cheese and pumpkin in large mixer bowl until smooth.
2. Add sugar, cinnamon and ginger; mix thoroughly.
3. Cover; refrigerate for 1 hour. Serve with fresh fruit, bite-size cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, toast slices, muffins and/or English muffins.