(or Spread for Gingerbread, Quick Breads, or Pound Cake)
1 (8 oz) pkg cream cheese, softened*
1 cup brown sugar
1 cup canned pumpkin puree
1 tsp cinnamon
Whip cream cheese until fluffy.
Add brown sugar and mix until no lumps remain.
Stir in pumpkin and cinnamon until well-blended.
Serve as a dip with slices of apple, pear, jicama, other firm
crudites, or gingersnaps. Or serve as a spread with pound cake or
spicy quick breads such as gingerbread and date nut bread.
*This recipe can be made with light cream cheese, but then it is more
like a salad dressing.
Makes 2 cups