In a large bowl with an electric mixer, or in the bowl of a stand mixer, whip the heavy cream and the plain Greek yogurt until soft peaks form, 23 minutes.

Gradually add the white and brown sugar, with the mixer running, and continue beating for another 12 minutes until the sugar is incorporated and stiff peaks form.

Stop the mixer and add the pumpkin puree and spices.

Whip the mixture again to fully combine everything, another 3060 seconds.

Store the dip in an airtight container in the refrigerator for up to 3 days.

Serve with fruit or graham crackers for dipping.