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

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, animal crackers, pretzels, etc. Using a small hollowed out pumpkin is a great way to present the dip.

Makes about 7 cups of dip.