So, my little girl and I are about to make a banana bread and while I was looking through my recipes (ya know the little sheets of scribble paper that fall out of the closet when you open it!), I happened upon this awesome recipe and thought I’d share.  I have made this many, many times and it is always a hit.  I got this photo from Taste of Home, but I always serve mine with ginger snap cookies.  They really add to the flavor.  I do, however, suggest doubling the recipe if you’ll be bringing it to a party. It’s that good.  Here’s what you’ll need:

• 1 – 8 oz package of cream cheese, softened
• 2 Cups of brown sugar
• 1 can pumpkin (you can use 2 cans), 15 oz
• 3 tsp. pumpkin pie spice
• 1/2 tsp. ginger
• 1 bag of ginger snap cookies

In a large bowl beat the cream cheese and sugar.  Slowly add the pumpkin and spices.  Blend very well, about 4 – 5 minutes until smooth.  That’s it.  Refrigerate the leftovers.  Yeah right.  There won’t be any