Caramel Pumpkin Whip Dip

By carvalhohm

Ingredients

• 1/2 c pumpkin puree
• 1/2 c Cool Whip )
• 1/4 c brown sugar (to taste; can also omit or use maple syrup, stevia, agave, etc.)
• 1/8 tsp pumpkin pie spice
• 1/8 tsp cinnamon, optional
• 1/8 tsp vanilla extract, optional
• 2 tbsp caramel sauce, optional (if using, you can add it to the mixture or drizzle over the top of the finished dip)

Details

Adapted from averiecooks.com

Preparation

Step 1

Directions: Combine all ingredients in a bowl and stir until incorporated. Keep extra chilled in the refrigerator or the freezer (it turned into wonderful “ice cream”). Keeps for many days in the refrigerator (use common sense) and I am sure you can make it and freeze it in batches and then defrost as necessary.

Suggestion: Double, triple, quadruple the recipe as needed. One 15-ounce can of pumpkin is about 2 cups so if using 1 can of pumpkin puree you’d want to use about 2 cups of Cool Whip and increase the other seasonings in proportion or to taste.