4 c. confectioners sugar, sifted
2 (8 oz. each) pkg. cream cheese, softened
1 (30 oz.) can pumpkin pie filling mix
1 tsp. ground ginger
2 tsp. ground cinnamon

In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator. Serve with purchased gingersnaps. Yields about 7 cups of dip.