2 cups canned pumpkin puree (1 regular-size can)
1 package (8 ounces) regular or pareve Tofutti cream cheese, slightly softened
1 cup dark brown sugar
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon pumpkin pie spice or a dash of nutmeg
Cream together pumpkin and cream cheese. Add in all other ingredients until well blended. (I use a food processor.) Refrigerate a few hours or overnight. Serve with thin (Anna’s) gingersnaps and/or graham crackers. Scoop out a small pumpkin and serve. Can be made a few days in advance and refrigerated. Feeds a crowd.