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
- 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.
- Stop the mixer and add the pumpkin puree and spices. Whip the mixture again to fully combine everything, another 30-60 seconds.
- 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)