- 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.