Pumpkin Pie Dip - cooking recipe

Ingredients

1 (15 ounce) canned pumpkin
1 (8 ounce) package cream cheese, softened
2 teaspoons pumpkin pie spice
2 cups 10x confectioners' sugar
4 ounces containers Cool Whip

Preparation

Using an electric mixer on low speed, blend the pumpkin and cream cheese until smooth.
Add pumpkin pie spice and confectioners sugar and blend with mixer until smooth and creamy.
Fold in the cool whip and refrigerate for at least one hour.
Serve with ginger snaps or cinnamon graham crackers.