A few of our Facebook friends have helped us with recipes this morning -
Pumpkin Dip (courtesy of Pat Baxter)
1 – 30oz can pumpkin pie filling
2 – 8oz packages cream cheese
4 cups powdered sugar
2 teaspoons cinnamon
1 teaspoon ginger
Soften cream cheese and blend with sugar until smooth. Mix in pumpkin and spices. Chill. Serve chilled with gingersnaps, sliced apples, etc. (Use your imagination!) Yield- about 7 1/2 cups of dip.
Jody also sent us this link for her amazing Pumpkin Layer Cake.