My take on Pumpkin Pie Dip

ok, so I made the pumpkin dip (link to original recipe below) and I made some changes...the dip is FABULOUS! Even hubby liked it, he does not even like pumpkin stuff. Serve it with Gingersnaps and you will not be disappointed! Here is the original recipe with my changes in orange:

Pumpkin Pie Dip (Original recipe from Allrecipes.com)

1 8 oz pkg of Cream Cheese, softened (I used low fat cream cheese--cannot notice the difference)

2 C Confectioners sugar (I used 1 3/4 C Confectioners sugar and 1/2 C light brown sugar)

1 15 oz can solid pack pumpkin--not pumpkin pie filling

1 T pumpkin pie spice (heaping Tablespoon, use more if needed)

1 T ground cinnamon (I liked more, I used approx 1 1/2 T--use the 1 T and taste)

1 tsp frozen orange juice concentrate (I omitted this, it seemed like a waste)

Combine Cream Cheese with sugars (I used KA mixer) until smooth. If you are afraid it will be too sweet, add 1 1/2 C confectioners sugar and 1/2 C brown sugar and taste, that is what I did. Scrape down bowl and add spices (add 1 T of each, blend and then taste, add more if needed--I like it spicy). What you have right now would make a great spiced cream cheese if you do not care for pumpkin. Slowly add pumpkin and stir until well blended. I omitted the OJ concentrate because I thought it sounded gross and was a waste to just use a tsp. Refrigerate for at least an hour before serving. Serve with Gingersnaps and/or graham crackers.