Pumpkin Peanut Butter Dip

The theme at the last Culinary Science Club meeting was peanut butter.  I wanted to bring something with peanut butter, but also pumpkin because it had just started to feel like fall.  So this is what I came up with.

1 cup peanut butter, melted

1 cup pumpkin puree

1 teaspoon pumpkin pie spice

1 teaspoon vanilla

1/3 cup powdered sugar

1 (8 oz.) tub whipped topping, thawed

Whisk together peanut butter, pumpkin, spice, vanilla, and sugar.  Fold in whipped topping.  Refrigerate for at least an hour.  

I served this dip with gingersnap cookies.  This would also make a awesome mousse for filling a pumpkin jelly roll cake, or a trifle.