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Sunday, July 17, 2011

Pumpkin Fluff (Dip or Dessert) LC, GF, SF

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 extract


Whip the cream with the sweeteners to soft peaks.
Add the rest of the ingredients and whip until well combined.
Refrigerate before serving.

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  1. Looks and sounds delicious! I am a diabetic so love the non sugar sweeteners.

  2. My 9 year old loved this! Very simple to make.

  3. I'm so glad to hear that, Kim! Have a wonderful day!


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