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.

• 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. 

  

  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.