Pumpkin Fluff Dip Ii - cooking recipe

Ingredients

15 ounces pumpkin puree (One can will do, or if use the big cans like I do, measure out 2 cups)
8 ounces cream cheese, softened (Neufchatel and lite cream cheese works too)
2 cups confectioners' sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg (or just use 2 tsp pumpkin pie spice)

Preparation

With an electric mixer, cream the pumpkin and cream cheese together first.
In 1/4 cup increments, add the confectioners sugar and beat inches.
Beat in the spices.
You can serve it immediately but I like it better after it's chilled in the fridge for an hour or two.
Serve with sliced apples, pears, graham crackers, gingersnaps, pieces of pound cake, etc.