|12 oz Cream Cheese|
|2 Cups Powdered Sugar|
|1 Cup Pumpkin Puree|
|1 Tsp Ground Ginger|
|1 Tsp Pumpkin Pie Spice|
|2 Cups Whipped Topping|
The way you make an omelet reveals your character.
I made a batch of this Pumpkin Pie Mousse Dip for Thanksgiving this year. My 5 year old nephew Codi was a little hesitant to try it at first but after the first bite he wouldn’t leave the stuff alone!
In a mixing bowl, beat the cream cheese and the powdered sugar until light and fluffy.
Stir in the pumpkin as well as the spices.
Fold in the whipped topping.
Refrigerate for at least 30 minutes before serving.
Serve with sliced Apples (or your favorite fruit) or Graham Crackers.