- 4 cups powdered sugar
- 2 8 ounce packages cream cheese
- 1 30 ounce can pumpkin
- 2 teaspoons ground cinnamon
- 1 teaspoon 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 regrigerator. Serve with ginger snaps.
makes 7 cups
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