Pumpkin Dip

1 8-oz. pkg. cream cheese at room temp.
2 c. powdered sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. pumpkin pie spice
1 15-oz. can pumpkin

Whip cream cheese with a mixer. Add the powdered sugar and beat until smooth. Blend in spices. then pumpkin. Refrigerate for a while.

Serve in a bowl or small hollowed pumpkin with gingersnaps, apple slices or other fruit, graham or animal crackers, carrot and celery sticks, vanilla wafers, or try it on warm gingerbread.

Optional changes to the recipe: add more or less spice to you liking; add 1 tsp. orange juice concentrate; use sour cream instead cream cheese; add 2 tsp. syrup; use brown sugar instead of powdered sugar; or double the recipe.