Directions

1. 1

   In a large bowl, beat the cream cheese and powdered sugar together with a hand mixer until smooth and fluffy.

2. 2

   Add the canned pumpkin, sour cream, Supreme Saigon Cinnamon, and Pumpkin Pie Spice, and beat again until uniform.

3. 3

   Scrape into a serving bowl. Refrigerate any leftovers. Makes 5 cups.

4. 4

   To serve: garnish with toasted pumpkin seeds and a scatter of dried cranberries. Set out apple slices, gingersnaps, graham crackers, or vanilla wafers for dipping.