- 15 oz can pumpkin puree
- 3/4 cup brown sugar, unpacked
- 1 teaspoon vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon pumpkin pie spice, or more to taste
- 6 oz 0% Greek yogurt
- 8 oz Truwhip, frozen whipped topping, thawed
- cut up apples, for dipping
Mix pumpkin with brown sugar, vanilla, and spices, and blend well.
Mix in yogurt.
Fold in Truwhip and chill in the refrigerator until ready to eat.
To serve transfer to a serving dish or hollowed-out pumpkin.