Spiced Pumpkin Dip

One of my foodie friends in California shared the following recipe recently.  I made one little addition.  Besides the ground ginger, I added a "knob" of freshly grated ginger.  It gave it a really nice, zippy kick!

I used a 29 ounce can of pumpkin puree and doubled all the other ingredients to take and share with friends and their other guests on Christmas Day afternoon.  Everyone who tried it liked it!

Spiced Pumpkin Dip

1 - 8 ounce package cream cheese, softened
2 cups confectioner's sugar
1 - 15 ounce can pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoon pure orange extract
1/2 teaspoon ground ginger
Gingersnaps cookies, apple slices

Blend cream cheese and confectioner's sugar until smooth in food
processor. Remove cover; add pumpkin and remaining ingredients. Blend
thoroughly.

Chill 30 minutes or until ready to serve. Serve with cookies and/or
apple slices.

Yield: 20 servings