Lowfat Pumpkin Pie Dip

  • 15 oz can pumpkin (not pumpkin pie filling)
  • 8 oz container Cool Whip
  • 3/4 cup brown sugar (or Splenda brown sugar blend)
  • 6 oz container plain Greek yogurt
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • pumpkin pie spice or allspice + nutmeg + cloves to taste
  • pinch of salt

Stir together all ingredients except Cool Whip until fully incorporated. Fold in Cool Whip. Chill until ready to eat. Serve with graham crackers, gingersnaps, or apple wedges. Can double for a large crowd.

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