Spiced Pumpkin Dip

Yields: 20 servings

1 (8 ounce) package cream cheese, softened
2 cups icing sugar
1 (15 ounce) can pumpkin puree
1 Tbsp VE Pumpkin Pie Spice
1 tsp Pure Orange Extract
1/2 teaspoon VE Ground Ginger
gingersnap cookies

1. In food processor blend together cream cheese and icing sugar until smooth.
2. Add pumpkin, VE Pumpkin Pie Spice, Orange extract, and VE Ground Ginger and blend again, until completely mixed.
3. Place in refrigerator for at least 30 minutes. Serve with Gingersnap cookies.