2 c. Pumpkin Puree
1 c. Dark Brown Sugar
2 tsp. Ground Cinnamon
1/8 tsp. Ground Cloves
½ tsp. Ground Ginger
1 pkg (8oz) Cream Cheese Softened
¼ tsp. Nutmeg
Cream together pumpkin and cream cheese. Add in all
other ingredients until well blended. Refrigerate overnight.
Serve with gingersnaps or graham crackers.
**This recipe is also a huge hit, I've even had someone who doesn't like pumpkin pie tell me that they like this dip!
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