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One
Easy
By Anna Olson and Michael Olson
Published 2010
Pumpkin pie spices are divine when blended with chocolate and the color contrast is very festive.
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For pumpkin filling, whip cream to medium peaks, stir in vanilla and chill. Beat cream cheese with sugar until smooth. Stir in brandy then add pumpkin purée and spices and beat until smooth. Fold in whipped cream and chill until ready to assemble.
To assemble, heat 1 cup (250 mL) sugar and water until sugar dissolves. Stir in 1 tsp (5 mL) vanilla and remove from heat. Dip wafer cookies
