Pumpkin Cheesecake Dip

Yes, I am obsessed with pumpkin in my food. I really love it & it’s healthy…

This one is a great snack for after school or any time. I hope you enjoy it as much as I do.

Pumpkin Cheesecake Dip

Pumpkin Cheesecake Dip

Recipe Type: Appitizer
Cuisine: American
Author: Peggy
Prep time:
Total time:
  • 1 can pumpkin (15oz)
  • 1 container cream cheese-style spread (I used Tofutti non-hydrogenated. For substitutions, see the nutrition info link below. Or for a soy-free alternative, try 1 cup of cashew cream: raw cashews that have been soaked, drained, then pureed into raw cashew butter.)
  • 2 tsp cinnamon (more if desired)
  • 3/4 tsp pumpkin pie spice
  • 1 1/2 tsp pure vanilla extract
  • sweetener of choice to taste (Amount will depend on whether you’re making this as a dip or a spread. Use up to 1/3 cup for a dip, but you might not even need a tablespoon of sugar or a packet of stevia for a spread. Note that liquid sweeteners will yield a much thinner dip, so either powdered sugar or stevia are recommended.)
  1. Combine all ingredients and mix very well. (A food processor is best, but this can be done by hand with a lot of stirring). Serve as a dip, with graham crackers or gingersnaps or fresh fruit. Or use as a festive cream-cheese spread on bagels, toast or pancakes. This will keep in the refrigerator 4-5 days.
Serving size: 15g Calories: 11 Fat: 0.5g Carbohydrates: 1.6g Sodium: 11mg Protein: 0.2g Cholesterol: 0mg


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