Wesley, I just made your pumpkin dip -- but I'm somebody who can never leave something simple alone. Try swapping a cup of light-brown sugar and a goodly amount of maple syrup for the powdered sugar, and add some ginger to the spice mix. By the way, you didn't spoecify pkg sizes, so I used a large can of punkin to an 8-oz cream cheese. Came out just yummy -- I'm having to fight the boys off it to wrap it up to take to dinner!

Lynn