Ingredients:
- 2 cups pumpkin puree
- 1 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 package (8 ounces) cream cheese, softened
- 1/4 teaspoon freshly grated nutmeg
Preparation:
Cream together pumpkin and cream cheese. Add in all other ingredients until well blended. Refrigerate overnight. Serve with gingersnaps and graham crackers.Shared by Janet
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