Spicy Pumpkin Fool

Hi, I'm back! I just got back in town late last night from my little Thanksgiving getaway.  I had a great time visiting my family in Tennessee, cooking, enjoying family time, and stuffing myself with all the yummy Thanksgiving dishes!

It was a lot of fun cooking in the kitchen with my sister, mom, and neices...making our favorite dishes and keeping family traditions alive.  I hope you all enjoyed your holiday as much as I did!

One item that screams fall to me is pumpkin.  I think I may have mentioned this before, but I love pumpkin. 

So, if you have any canned pumpkin leftover I've got a great little recipe for you.

But before that...if you have any pumpkin pie left over I have a great "re-do" for that as well.  TIP:  Cut a piece of pie and turn it over on a plate.  Peel off the crust and line the bottom of a ramiken with it.  Scoop out the pie filling and place it in the ramekin.  Sprinkle 1 Tablespoon of sugar over the top. Use a mini torch or a broiler to brown the tops....and you have Pumpkin Pie Brulee!

Back to my original recipe....

So this is a "fake" fool.  A Spicy Pumpkin Fool.  Quick, easy, tasty...!

Mix pumpkin puree, sugar, cinnamon, ginger, and cloves in a  bowl.

Fold in the whipped topping.

Place in some pretty dessert bowls, and top with mini chocolate chips.  Make sure to refrigerate for about 1 hour before serving.

Light and refreshing!  You can use leftover whipped cream for the whipped topping as well!

Spicy Pumpkin Fool

serves 4

1/2 can pumpkin puree

2 T sugar

1/2 t cinnamon

1/4 t ginger

1/8 t cloves

1 1/2 cups frozen lite whipped topping, thawed

2 T mini chocolate chips

In a large bowl, combine pumpkin, sugar, cinnamon, ginger, and cloves. Gently fold in whipped topping until blended.

Divide among 4 dessert bowls.  Sprinkle with chocolate chips.  Chill for at least 1 hour.  Serve.