Recipe from: Colette H.
1 (8oz) package cream cheese, softened
1 (7oz) jar marshmallow creme ( I used a 13oz jar )
1/2 cup canned pumpkin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger (optional)
1. Mix all ingredients until well blended, cover. Refrigerate several hours or until chilled.
2. Serve with "granny smith" apples, cookies (Ginger Snaps, Nilla Wafers, Graham Crackers), and pretzels.
(Can also be used as a frosting for pound cake or spice cake)
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