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

In large mixing bowl, combine sugar and cream cheese; beat until well blended. Beat in remaining ingredients. Store in an airtight container in refrigerator. Serve with purchased gingersnaps.