Dessert Snacks: Pumpkin Pie Dip

I decided recently that I should always order appetizers when I go to restaurants.  It has nothing to do with smaller portion sizes, or eating healthier.  What it is really about is getting to try as many different kinds of food as possible.  So of course, I like parties where there are hors d'oeuvres.  I can sample everything and then go back for what I like best.  But why do savory foods have all the fun at parties?  Sometimes, I want a sweet bite or two as well.  Enter the pumpkin pie dip.  Perfect for this time of year, it tastes like pumpkin cheesecake with a ginger snap crust. It was a big hit at a recent meeting at work, and I have brought it to parties withgreat success as well.  Serve it in a small hollowed out pumpkin at a gathering, and you have a desserty hors d'oeuvre that is also a conversation piece. 

Pumpkin Pie Dip:

1 15 oz. can pumpkin puree

2 8 oz. packages of cream cheese

2 cups confectioners sugar

1 tsp vanilla extract

1 1/2 tsp. cinnamon

1/4 tsp nutmeg

   1/4 tsp allspice

   Ginger snaps for dipping

Cream the cream cheese in a stand mixer until smooth.  Add the sugar, and continue to mix thoroughly.  Add the pumpkin and spices, and mix well.  Scoop the seeds out of a small pumpkin, and fill the cavity with the pumpkin dip.  Serve with small ginger snap cookies for dipping.