- 2 cups pumpkin puree
- 1 cup dark brown sugar
- 2 teaspoons ground cinnamon
- ⅛ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 (8 oz.) package cream cheese, softened
- ¼ teaspoon freshly grated nutmeg
- In a bowl of an electric mixer or food processor cream together the pumpkin, brown sugar and cream cheese.
- Add in cinnamon, cloves, ginger and nutmeg until well blended.
- Cover and refrigerate overnight.
Serve with gingersnaps and graham crackers.