In a mixing bowl, beat together the cream cheese, pumpkin puree, cinnamon, vanilla, and honey. Start at low speed until the ingredients are incorporated and then mix on high 2 minutes. Start with ½ teaspoon cinnamon and then add up to ½ teaspoon more to taste.

Gently fold in the whipped cream (or whipped topping) for an even fluffier fruit dip. This step can be omitted if you wish.

With a mandolin, slice the apples to ⅜" thick. Cut the apples in half and then use a small circle cookie cutter to cut out the center seeds and core. Store the apple slices in water with lemon juice until ready to serve to discourage browning.

Fill a small round serving dish with the pumpkin dish and place in the center of the platter.

On a large round platter, place a few rows of apples around the whole outside of the platter.

Fill in the center of the wreath with green grapes.

Place red grapes, in bunches of 3, around the wreath to look like berries.

To complete the wreath, tie a bow with a strip of red bell pepper and place at the bottom of the wreath.

Serve any additional fruit in a tray to the side.