SAMHUINN: Pumpkin Dip
2 cups Pumpkin Puree- canned or fresh
1 cup Brown Sugar
1 Tsp. Ground Cinnamon
1/2 Tsp. Ginger
1/2 Tsp. Nutmeg
1 Package Cream Cheese, softened
Place pumpkin puree and cream cheese into a large bowl and mix together.
Add all other ingredients.
Mix ingredients together until smooth and creamy.
Refrigerate at least four hours or overnight.
Serve with Crackers, gingerbread, celery, carrots, etc.
Tips: For a lighter dip, substitute sour cream for cream cheese.
