Pumpkin Pie Dip

If giving the dip as a gift, include a note indicating how it should be served and how long it will keep, refrigerated.         8 ounces cream cheese, at room temperature
2 cups powdered sugar
1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Place cream cheese and powdered sugar in bowl of an electric mixer and beat at medium speed until smooth.
Add pumpkin, cinnamon and ginger.
Beat until well combined.
Pour the dip into an airtight container, cover and chill for at least 8 hours before serving.
To serve, allow dip to stand at room temperature for about 30 minutes.
Serve with gingersnaps, apple slices and/or pear slices.
The dip will keep, covered and refrigerated, for up to 1 week. 

Makes about 3 3/4 cups