One of my favorite things to make in the fall. This recipe was adapted from one I received from my friend, Susan.
I love to serve this with Ritz Brown Sugar Cinnamon Crackers or Gingersnap Cookies!
serves 16 ( ¼ c. = 3 points +)
- 8 oz. reduced fat cream cheese
- 2 c. powdered sugar
- 1 c. canned pumpkin
- ½ c. fat-free sour cream ( Breakstone's is best)
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- ½ tsp. ground ginger
In a large bowl, beat the cream cheese and powdered sugar until smooth. Add the remaining ingredients and beat until combined. Refrigerate until serving.