- 1 (15 ounce) can pumpkin puree
- 1/4 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cups frozen fat-free whipped topping, thawed
- 1/4 cup semisweet mini-chocolate chips
- In large bowl, combine pumpkin, maple syrup, cinnamon, ginger, and cloves. Gently fold in whipped topping until blended.
- Transfer to 4 individual serving bowls and top with chocolate chips.
- Chill 1 hour or longer before serving.