Pumpkin Whip

My hairdresser gave me this recipe a couple of years ago and I have routinely made it every holiday season. It's easy, delish and can feed a crowd. I serve it with gingersnaps but it would make a great topping for pumpkin pie, angel food cake, gingerbread, plain coffee cake...really, anything. Just a couple of tips for this...if you like things super sweet, use regular cool whip. If you like it just mildly sweet, use the low fat variety. You can find pumpkin butter at Trader Joe's or Whole Foods if your local grocery store doesn't carry it.

Pumpkin Whip

Serves: A lot

Ingredients:

Brick of cream cheese (8oz) at room temperature

Tub of Cool Whip (let sit in the fridge to make soft)

8-9 oz of pumpkin butter

Directions:

Whip together pumpkin butter and cream cheese with handheld or stand mixer until combined. Fold in cool whip with spatula. Chill for about an hour and serve!