This pumpkin stuff is an absolute hit every time I make it! Last year I served it with cinnamon sweet potato chips, apple wedges and gluten-free molasses cookies as nibbles before our Christmas dinner and young and old were equally delighted!
It is also really nice served with ginger snap cookies, low-carb tortilla chips or simply as a dessert or parfait, layered into a fancy glass with some crumbled cookies or nuts!
1 cup canned pure pumpkin
1/2 cup sour cream
1/4 cup brown ideal sugar substitute (or other brown sugar equivalent)
3 – 4 drops of stevia concentrate (or equivalent)
1/2 tbsp. cinnamon or pumpkin pie spice mix
1/2 cup whipping cream
1/2 tsp. vanilla flavoring
Whip the cream with the sweeteners to soft peaks.
Add the rest of the ingredients and whip until well combined.
Refrigerate before serving.