Pumpkin Dip

-Dry Creek Ward YW Cookbook, 121, Carol Geddes

1 small (8 oz) container Cool Whip, thawed
1 (8 oz) pkg. cream cheese (room temp.), cut into small chunks
1 small (15 oz) can pumpkin
1 small (3.4 oz) box vanilla instant pudding
1 tsp. pumpkin pie spice
1 tsp. cinnamon

Place cream cheese and pumpkin in a large mixing bowl. Beat until mixture becomes smooth. Using a large spoon, stir in pudding mix, pie spice and cinnamon and then gently fold in Cool Whip. Place the mixture in a covered container and place in the refrigerator to chill.
This is so yummy and great with graham crackers (Honey Maid sticks are great), Teddy Grahams, and gingersnaps.