A wonderful lady from my Recipe Club brought this dip to last year's appetizer night. Thanks Heidi!
8 oz. Cream Cheese, softened
2 C. Powdered Sugar
1 Tbsp. OJ Concentrate
1/2 C. Sour Cream
15oz. Can of Pumpkin
1 Tbsp. Ground Cinnamon
Combine cream cheese, sour cream and sugar in a large bowl. Beat at medium speed until creamy. Reduce speed to low; add pumpkin and beat until combined. Stir in cinnamon and OJ. Refrigerate one hour before serving. Serve with gingersnaps, graham crackers or apple slices.
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