I traditionally serve this on my Thanksgiving brunch buffet. I serve it with gingersnaps and it is so so yummy!
8 oz. pkg. cream cheese, softened
1 c. brown sugar
2 c. pumpkin puree
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
Cream the cheese, add the sugar and spices and, lastly, mix in the pumpkin puree.
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