Pumpkin Dip

from: Cooking Light, I think..

1 cup powdered sugar
4 oz fat-free cream cheese
1 cup E.D. Smith (Canada) Pure Pumpkin
1 tsp ground cinnamon
1 tsp ground ginger

Combine the confectioner’s sugar and cream cheese with a hand mixer until well-mixed and fluffy. Mix in pumpkin, cinnamon, and ginger until fully incorporated.
Taste to make sure the sugar/spice ratio is to your liking; adjust accordingly.
Store in an airtight container in the refrigerator. Serve with gingersnaps or apple slices.