Pumpkin Pie Dip

*8 ounces cream cheese, softened to room temperature
*2 cups powdered sugar
*15 oz PURE canned pumpkin- NOT the pumpkin pie mix
*1 tbsp cinnamon
*1/2 tbsp grated ginger

Beat cream cheese and powdered sugar at medium speed until smooth

Add pumpkin, beat until well mixed

Add cinnamon and sugar and mix

Stick it in the fridge for at least 8 hours

Serve with fruit, ginger snaps, spiced wafers, and a good cup of tea. It is surprisingly good with carrots and Gerber Biter Biscuits too. A lady at work eats it with broccoli, but she is weird.

I like to layer a bit of the dip with graham crackers into a little tupperware container before I put it in the fridge. It makes a bready kind of goodness that can be eaten with a fork in front of the t.v. all alone with your cats and a glass of milk.