Title: Pumpkin Dip
Categories: Appetizer Dip
Yield: 2 Cups

8	oz	Cream Cheese; softened
1	c	Brown Sugar
1	c	Canned Pumpkin
1	ts	Cinnamon

Whip cream cheese until fluffy. Add brown sugar and mix until no lumps remain. Stir in pumpkin and cinnamon until well-blended. Serve as a dip with slices of apple, pear, jicama or other firm crudites, or serve as a spread with poundcake or spicy quick breads such as gingerbread and date nut bread.

This recipe can be made with light cream cheese, but then it is more like a salad dressing.

This recipe is from Judith Taylor and Judd Wilson as posted in the Houston Chronicle.

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