Pumpkin Pie Dip

Yields 4 cups

8 ounces cream cheese -- softened 2 cups confectioner's sugar 1 cup canned pumpkin ½ cup sour cream 1½ teaspoon ground cinnamon 1¼ teaspoon pumpkin pie spice ½ teaspoon ground ginger ginger snaps or sliced apple or pear

In a Cuisinart food processor, pulse cream cheese and confectioners' sugar until smooth. Blend in the pumpkin, sour cream, cinnamon, pumpkin pie spice, and the ginger until blended. Refrigerate 2 hours before serving. Serve with sliced apples, or pears or ginger snaps. Refrigerate leftovers.