Pumpkin Dip
1 8 oz cream cheese, softened
1/2 cup sour cream
2 cups powdered sugar
1 15 oz can cooked pumpkin (100% pumpkin, not "pie" mix)
1 TBSP orange juice concentrate
1 TBSP gound cinnamon
Combine cream cheese, sour cream, and sugar in large bowl. Beat at medium speed until creamy. Reduce speed to low and add pumpkin. Beat until combined. Stir in cinnamon & OJ until well mixed. Refrigerate at least one hour.
Serve with gingersnaps, graham crackers, or sliced apples.
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