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 reamaining ingredients.
Store in airtight container in refrigerator. Serve with gingersnap cookies.
This is a great snack for surviving per-dinner hunger on Thanksgiving!