NOTE: We permit posting of hot sauce recipes from various sources because they are part of cooking, but it must be warned that some of these hot sauces are very wicked and should be made with gloves and be treated with extreme caution. You are on your own!
8 oz softened cream cheese, for this recipe I wouldn't suggest using reduced fat
¾ cup plus 1 Tbsp light brown sugar
1 (15-oz) can pumpkin puree, not pumpkin pie filling
3 tsp pumpkin pie spice
1 cup heavy whipping cream
pinch salt, optional
Before you start the recipe, chill a bowl of the 1 cup of heavy cream in fridge for about 20 to 30 minutes. In a medium bowl, add the cream cheese and brown sugar. Using a hand held mixer, combine. Add in the pumpkin and pumpkin pie spice to mixture. Blend again until smooth. Clean beaters and dry completely. Whip the cream until stiff peaks. Gently fold the whipped cream into the pumpkin dip until fully combined. Chill for about 2 hours.
Peace At The Dinner Table - Good Food Has No Borders!
