- 1 block (8 ounces) cream cheese
- 1 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 can (15 ounces) pumpkin puree
- 1 tub (8 ounces) whipped topping, thawed
Directions: Beat cream cheese and powdered sugar until light and fluffy. Add pumpkin and pumpkin pie spice. Continue to mix. Slowly add in whipped topping. Mix until well combined. Refrigerate for at least 30 minutes before serving. Serve with ginger snaps, graham crackers and/or your favorite fruit.