'tis the season for fall parties and the "bring-a-dish" dilemma. Do I buy or bake?

This time of year, it's a no-brainer for me, I whip out this super-easy recipe that always pleases the crowd.

PUMPKIN DIP

Ingredients:
* 2 cups pumpkin
* 1 cup brown sugar
* 2 tsp. cinnamon
* 1/8 tsp. cloves*
* 1/2 tsp. ginger
* 1/4 tsp. nutmeg
* 1 package (8 oz.) cream cheese (I use fat-free & it tastes fine)

Serve with: ginger snaps or graham crackers (cinnamon or regular) or toasted, quartered (unbuttered) bagels.

* I don't usually add these because I don't have them...well, I have them, but they are whole and I tried to crush them up once, but...well, that didn't work so well and left hunks of cloves in the dip which was...uh...gross. My motto -- when it comes to missing or unfamiliar ingredients -- is "when in doubt, leave it out" (which explains why I'm a really lousy cook).