Pumpkin Pie Dip

• 1 cup Whipping Cream (heavy Cream)
• 1 cup Plain Greek Yogurt
• 1/2 cups Granulated Sugar
• 1/4 cups Light Brown Sugar
• 1 cup Pumpkin Puree
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Ginger
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Pumpkin Pie Spice

1. In a large bowl with an electric mixer, or in the bowl of a stand mixer, whip the heavy cream and the plain Greek yogurt until soft peaks form, 2-3 minutes. Gradually add the white and brown sugar, with the mixer running, and continue beating for another 1-2 minutes until the sugar is incorporated and stiff peaks form.
2. Stop the mixer and add the pumpkin puree and spices. Whip the mixture again to fully combine everything, another 30-60 seconds.
3. Store the dip in an airtight container in the refrigerator for up to 3 days. Serve with fruit or graham crackers for dipping.

whipping cream, greek yogurt, sugar, light brown sugar, pumpkin puree, cinnamon, ginger, ground cloves, nutmeg, pie spice

Taken from tastykitchen.com/recipes/desserts/pumpkin-pie-dip-5/ (may not work)