Pumpkin Pie Dip

1 8 oz cream cheese, softened

2 cups powdered sugar

1 15 oz pumpkin pie filling

1 tsp ground cinnamon

1/2 tsp ground ginger

gingersnaps

apples and pears cored and sliced

Beat the cream cheese and sugar at medium speed with an electric mixer until smooth. Add the pie filling, cinnamon, and the ginger, beating well. Cover and chill for 8 hours. Serve with gingersnaps and apple and pear slices.

Yeild 3 C dip

I made this for a church social event and Dawson helped me~ he loves helping me in the kitchen!