Pumpkin Cookie Dip

8 ounces cream cheese, softened
14 ounces marshmallow creme
15 ounces solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
gingersnaps

In large mixing bowl, beat cream cheese and marshmallow creme until
smooth. Stir in pumpkin, cinnamon and orange peel. Serve as a dip with
gingersnaps. Store in refrigerator.

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