Easy Pumpkin Dip
8 oz cream cheese softened
2 cups powdered sugar
1 1/4 cups canned pumpkin
1/2 cup sour cream
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/3 cup frozen whipped topping – I use Cool Whip thawed
Refrigerated pie crust cut into shapes (optional)
Ginger snaps graham crackers, sliced apples, etc (for dipping)
Ground cinnamon for garnishing
MAKING THE DIP:
To a large mixing bowl, add cream cheese and powdered sugar. Use a handmixer on LOW to beat until combined. Increase speed to MED-HIGH and beat until smooth and creamy.
Add in pumpkin, sour cream and spices and beat until well combined.
Add thawed whipped topping and beat on LOW for an additional 30 seconds – 1 minute, until smooth.
Spoon dip into a serving bowl, sprinkle with cinnamon and serve with pie crust dippers or gingersnaps, graham crackers, apples, etc