🌎 The World Cookbook

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.