4 c. powdered sugar
1 (30 oz.) can pumpkin filling
1 tsp. ground ginger
2 (8 oz.) pkg. cream cheese, softened
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 gingersnaps. Yield: 7 cups.

PARTY IDEA: Serve in hollowed-out pumpkin.