Pumpkin dip, two ways

As the weather cools, I always find myself wanting pumpkin-flavored goodies.  Here are two types of pumpkin dip for your next tailgate, one sweet and one savory.

SWEET PUMPKIN DIP

1 (8 ounce) package cream cheese, softened

2 cups confectioners' sugar

1 (15 ounce) can solid pack pumpkin

1 tablespoon ground cinnamon

1 tablespoon pumpkin pie spice

1 teaspoon frozen orange juice concentrate

In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.  Serve with apple slices, graham crackers or ginger snaps, and pretzel sticks.

SAVORY PUMPKIN DIP

 8 oz cream cheese (regular or low fat)
             6 Tbsp Muirhead or Williams Sonoma Pumpkin Butter
             2 Tbsp bacon pieces
             2 Tbsp chopped pecans
             2 scallions, finely chopped

Beat cream cheese with Muirhead  Pecan Pumpkin Butter until smooth and creamy. At this point, either beat the bacon pieces and scallions into the cream cheese mixture or scrape the cream cheese mixture into a serving bowl and garnish the surface with the bacon pieces and scallions. Refrigerate or serve immediately with crackers. Serves 12.