Always on the lookout for pumpkin recipes, as I preserve pumpkin puree, I wanted a recipe for a dip I could use with gingersnaps. I'd had it once before at someone's house. I googled pumpkin dip and ended up with four slightly different ones. I don't know if I'll try the others or not, because the first one I tried is soooo delicious. I found it on a blog called "Closet Cooking". It was fast and easy to prepare. As good as it was right after making it, it was even better the next day. So try to make it a day ahead of serving and refrigerate. My version is probably a little lighter in color than if you used storebought pumpkin because we grow the green striped long neck pumpkins for canning.
1 8oz. cream cheese, softened at room temperature
1 cup brown sugar
2 cups pumpkin puree
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
Beat with mixer until smooth. Serve with ginger snaps. (I would think it would be delicious with fruit, too)