Walkers Shortbread Pumpkin Pie Dip
Pumpkin pie filling made into a dip for shortbread cookies.
Ingredients
- ⅓ cup (78 ml) heavy/double whipping cream cold
- 15 ounces (425 grams) pumpkin puree not the pie mix
- 1 cup (7 ounces/198 grams) sweetened condensed milk
- ½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 box Walkers Shortbread Highlanders for dipping
Instructions
- To a bowl or mixer, add the heavy cream and whisk until you get fluffy peaks. Set aside.
- To a separate bowl, add the pumpkin puree, condensed milk, pumpkin pie spice and vanilla. Stir until well combined.
- Fold in the whipped cream. Serve cool or room temperature.
Nutrition
Calories: 554kcal | Carbohydrates: 72g | Protein: 8g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 443mg | Fiber: 3g | Sugar: 31g