I'm not sure how many pumpkin dip recipes exist out there, but without even trying them I can tell you this is the best. Everything about this recipe is great--it's quick, it's easy and it's tasty with so many foods.
Here is the recipe. It's so short and easy, though, I'll include it here (and add what I do differently):
-8 oz. cream cheese softened (I usually use Neufchatel cheese, since it's a wee bit healthier)
-2 cups powdered sugar
-15 oz. can pumpkin (NOT pumpkin pie filling)
-1 tbs. ground cinnamon
-1 tbs. pumpkin pie spice
-1 teas. frozen orange juice concentrate (I don't usually add this, mostly because it's kind of a pain--and I don't think it needs it)
In a medium bowl, mix cream cheese with sugar until smooth. Gradually mix in pumpkin. Stir in cinnamon and pumpkin pie spice (and OJ if using it). Blend well. Chill before serving.
I like to serve the dip with Nilla Wafers, graham crackers (the cinnamon ones are especially good), gingersnaps and apples. I also put it some leftovers on a bagel earlier this week, and that's good, too!
It makes a lot, too! I had about four cups of dip when I was done.