1 can pure pumpkin
1 can coconut milk
8 oz. cream cheese
3 tbs. powdered sugar
4 tbs. brown sugar
1 tsp. Vanilla
1/2 tsp. Pumpkin pie spice
Tarani pumpkin spice syrup
Directions
In stand mixer whip 8 oz. of cream cheese, 1 tsp. Vanilla, and 3 tbs. powdered sugar until fluffy. Add in 1/2 cup pure pumpkin and 1/2 tsp. Pumpkin spice. Mix well.
In food processor pulse 20 biscotti cookies and 4 tbs. brown sugar into fine crumbs. While pulsing pour in approximately 1/3 cup coconut milk. Pour milk in slowly and stop when it is the texture of peanut butter.
Add cookie butter to mixer and mix the cream cheese pumpkin mixture with the cookie butter until well mixed. Drizzle in tarani pumpkin spice syrup while mixing.
Serve dip with apples and graham crackers
