2 cups pumpkin puree
1 cup dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 package (8 ounces) cream cheese, room temperature
1/2 teaspoon grated nutmeg
Cream together pumpkin and cream cheese. Add in all other ingredients
until well mixed. Refrigerate overnight. Serve with ginger snaps and
graham crackers.
ing it!
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