(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