Pumpkin Dip

I discovered a festive pumpkin dip recipe on Pinterest and given my passion for all things pumpkin, knew I must try something like this.  It tastes like the best part of pumpkin pie!!

The original recipe had 1 full cup of brown sugar and full fat cream cheese.  Another recipe I found used boxed vanilla pudding and cool whip and confectioner’s sugar.  In an attempt to make this lower in calories and much more natural, honey was used as well as a blend of reduced fat cream cheese and Greek yogurt.

The pumpkin dip is very family friendly since children love to dip just about anything.  Serve with ginger snap cookies and sliced apples as pictured and/or with graham crackers and pears.

Why Healthy

  • Pumpkins are low in calories, and are a rich source of dietary fiber, anti-oxidants, minerals, and vitamins. Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E.
  •  A few ingredient substitutions made the nutritional profile in this recipe significantly lower in added sugars and calories. 

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    Pumpkin Dip

    Ingredients:

    1 Can Pumpkin Puree (15 Oz.)
    4 Ounces Reduced Fat Cream Cheese, Softened At Room Temperature
    1/4 Cup Non Fat Vanilla Greek Yogurt
    1 Teaspoon Vanilla
    1 Teaspoon Cinnamon
    1/2 Teaspoon Ground Nutmeg
    1/8 Teaspoon Ground Ginger
    1/8 Teaspoon Ground Cloves
    1/8 Teaspoon Allspice
    1-1/2 Tablespoons Honey

    Directions:

    In a blender or food processor or even hand held mixer, combine all ingredients and blend well.
    Chill in refrigerator until ready to eat.

 

3 Responses to “Gingerbread Snacking Cake”

  1. Carla — November 21, 2013 @ 11:15 am

    Hello Deborah,

    I am reading this website regularly and I love your approach to food. I’m Dutch and I’m curious about other cultures and their food/recipes. I’ve made this gingerbread cake and it turned out alright but I have a question for you. I never used molasses before and to me it taste and smells like licorice! (we Dutch like our licorice or “drop” as we call it but as candy not in a cake). The taste of the cake for us (my family) is overpowered by the taste of molasses. I like the light structure of the cake and its moistness and want to make it again only with half the amount of molasses. Do I need to substitute the other half with an other ingredient for the balance in the recipe? And what would you recommend to substitute it with? I’m looking forward to read your answer.

    [Reply]

    recipe Reply:

    You could use honey in place of some of the molasses.

    [Reply]

    Carla Reply:

    thank you! I’ll give it try.

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