Pumpkin Cheesecake Dip

Pumpkin Cheesecake Dip

• 8 oz. cream cheese, softened
• 2 cups powdered sugar
• 3.4 oz. box cheesecake flavor instant pudding and pie mix
• 1-1/4 cups canned pumpkin
• 1 cup sour cream
• 1-1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp cloves
• crystallized sugar for garnish, if desired

Combine cream cheese, powdered sugar, and pudding mix in a large bowl. Mix on low speed until combined, then beat on high speed for about a minute or until mixture is creamy and of even consistency. Add remaining ingredients and beat on medium speed until well mixed and fluffy. Place needed amount* in a serving dish and sprinkle with crystallized sugar. Serve with gingersnaps for dipping.

This recipe makes quite a bit, so it would be good to use as a dip and plan to make a pie, trifle, or other dessert with the extra filling.