Pumpkin Dip

Pumpkin Dip

1 (8-ounce) package cream cheese, softened
1 (1-pound) can pumpkin puree or 2 cups fresh
1 cup brown sugar or confectioner’s sugar (or more to taste)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 tablespoon orange or lemon zest

Cream the cream cheese and pumpkin together in a large bowl. Stir in the remaining ingredients. Taste and adjust the sugar, if necessary. Chill.

Presentation Idea: Serve in (what else?) a small hollowed-out pumpkin, if desired.

Serve with your choices of:

* Apple wedges, banana rounds, cherries, or other fruit

* Sugar cookies, vanilla wafers, ginger snaps

* Crackers, toast points

Or serve as a spread on:

* Crackers, toast points, mini-bagels, gingerbread, graham crackers or pound cake.

* Spread on/between slices of crustless white or brown bread and cut into quarters, tea sandwich style, or into cookie cutter shapes.