2 cups powdered sugar
1 (8 ounces) pkg cream cheese, softened
1/2 can pumpkin pie filling (not canned pumpkin)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Mix the sugar and cream cheese together until well blended. Mix in remaining ingredients. Refrigerate until ready to use. Serve with ginger snaps for dipping.
NOTE:
I found that I liked this even more with a larger amount of cinnamon and ginger, and making it a day in advance to let the flavors combine. I also like to garnish it with a sprig of mint.