Contributed by: Sandra Thompson, an ECE member from Ogilvie, MN
4 c. powdered sugar
2 - 8 oz. packages cream cheese, softened
30 oz. pumpkin pie filling
2 tsp. cinnamon
1 tsp. ginger
Mix all ingredients together until smooth. Serve with graham crackers (fun option - Teddy Grahams) or gingersnap cookies. Store in an airtight container in the fridge. Yields about seven cups of dip.