One 8-ounce package cream cheese, at room temperature
One 7-ounce container marshmallow creme
1/4 cup pumpkin puree (not pumpkin pie filling)
2 tablespoons pumpkin pie spice
Serving suggestion: gingersnaps, apple and pear slices
Beat the cream cheese, marshmallow creme and pumpkin puree in a large bowl with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the pumpkin pie spice and beat again until well incorporated. Transfer to a serving bowl and chill until ready to serve. Serve with gingersnaps and seasonal fruit such as apple and pear slices.