4 cups of powdered sugar, sifted
2 packages of cream cheese (8 ounce), softened
1 can (30 oz) pumpkin pie filling mix
2 teaspoons cinnamon
1 teaspoon ground ginger

In a large mixing bowl, combine sugar and cream cheese, beating until well blended
Beat in remaining ingredients
Store in airtight container in refrigerator
Serve with gingersnap cookies or rye bread sticks