1 15 oz can pumpkin
8 oz cream cheese
1 lb powdered sugar
1 Tbsp pumpkin pie spice
(or 1 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp ginger, 1/2 tsp nutmeg & 1/4 tsp cloves)
Cream the cheese and sugar together. Add the pumpkin and spices. Blend well. Refrigerate. Serve with ginger snaps (we get the Hostess brand from the bread store… buy 2-3 bags).
Make a pumpkin pie out of the leftovers. Add 3 eggs and 1 c. Half & Half to 2 c. pumpkin dip. Add some more pumpkin pie spice. Pour into a prepared pie crust and bake at 350 for an hour, or until a knife inserted near the center comes out clean. (You could even make a crust from crushed leftover ginger snaps and melted butter – but if you had any ginger snaps left, you’d be dipping them instead of making pie, right?)