Ingredients: 15 oz Pumpkin Puree 1 cup blonde coconut sugar (can substitute natural brown sugar) 1 package cream cheese 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger Directions: In the bowl of an electric mixer, blend pumpkin and cream cheese until smooth and creamy. Add all other ingredients and blend well until mixed. Refrigerate for several hours or overnight. Serve with gingersnaps (I use Pamela's mini gluten-free gingersnaps), sliced apples and other fruit, crackers or gingerbread.
You can get a great deal on coconut sugar at Amazon. Just click the link below to order.