4 c. powdered sugar, sifted
2 - 8 oz. pkg cream cheese, softened
1 can (30 oz) pumpkin pie filling mix
2 tsp. ground cinnamon
1 teas. ground ginger
In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients.Store in airtight container in refrigerator. Serve with gingersnap cookies.
This is a great snack for surviving pre-dinner hunger on Thanksgiving!
I had this last year at an event through the Women's Ministry at my church. It was so yummy, I had to try myself.
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