Preparation time: 15 minutes

Chill time: 8 to 24 hours

Yield: 6 cups

2 8-ounce packages (16 ounces) cream cheese, softened

4 cups confectioners' sugar

2 15-ounce cans (30 ounces) pumpkin pie filling

2 teaspoons ground cinnamon

1 teaspoon ground ginger

Beat the cream cheese and sugar with an electric mixer on medium
speed until smooth.

Add the pie filling, cinnamon, and ginger and beat well.

Cover the mixture and refrigerate it for 8 to 24 hours.

Place the dip in a decorative bowl or hollowed out baby pumpkin, and
serve with sliced apples or vanilla wafers (gingersnaps are also

If you who want to go that extra step, roll out a pie crust and cut
it into shapes with a small cookie cutter. Bake the cookies and
serve alongside the dip. A leaf-shaped cookie cutter is always a
nice choice.
To garnish, add cinnamon sticks and sprinkle the top of the dip with
ground cinnamon or nutmeg.