Ingredients:

2 cups canned pumpkin

1 cup brown sugar

1 t. ground cinnamon

½ t. ginger

½ t. nutmeg

1 8 oz. cream cheese (softened)

Mix together pumpkin and cream cheese.

Add all other ingredients, and mix until creamy.

Refrigerate for several hours.

Serve with cinnamon graham crackers.

(A neat idea is to serve the dip in a real pumpkin. If you have a larger pumpkin, just cut off the top and set a bowl in the opening.)