1 cup powdered sugar, sifted
1 15 ounce can pure pumpkin
1 8oz package cream cheese (for dairy free tofutti cream cheese works)
2 tsp pumpkin pie spice
bring cream cheese to room temperature, mix all together in the stand mixer
Serve cold with gingersnaps
Sunday, November 22, 2009
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment