Easy Peasy Pumpkin Dessert

As luck would have it, I stumbled upon this recipe for Sweet Pumpkin Dip one day about eight or nine years ago during the Mr. Food segment of the local evening newscast. Even at the tender age of 22 or 23, I knew I was destined for a lifetime of five-or-fewer ingredient recipes and this instantly caught my attention. This has become my signature treat at any fall gathering. Try it once, and I swear you'll instantly swear by it, too.

Once completed, serve this in a pretty dish so it doesn't look quite as much like baby food.

Sweet Pumpkin Dip

Ingredients:
1 (15-ounce) can 100% pure pumpkin (not pie filling)
2 (8 ounce) packages cream cheese, softened
2 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger

Directions:
In a large bowl, with an electric beater, beat the pumpkin and cream cheese until smooth. Add the remaining ingredients, beating until well combined.

Chill for at least 2 hours before serving.

Serve with wedges of fresh fruit, like apples and pears, and gingersnap cookies.

PS - if you make this and store it in your fridge, good luck not inhaling a spoonful every time you step foot into your kitchen. If there's any downfall to Sweet Pumpkin Dip, it's this.