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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Taken from a Philly Cream Cheese recipe book...A pumpkin spread that tastes good on everything! I prefer it on a thick sweet (beer) bread. A crowd pleaser!! Ingredients:
2 (8 ounce) packages cream cheese, softened |
1 (15 ounce) can libby's canned pumpkin |
2 cups powdered sugar, sifted |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
Directions:
1. Beat cream cheese and pumpkin in large mixer bowl until smooth.
2. Add sugar, cinnamon and ginger; mix thoroughly.
3. Cover; refrigerate for 1 hour. Serve with fresh fruit, bite-size cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, toast slices, muffins and/or English muffins.
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