Amee's Savory Dish
menu icon
subscribe
search icon
×

Easy Pumpkin Dip {No Refined Sugar}

Published: · Modified: by · As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Pin Recipe

This healthier Pumpkin Dip made with pumpkin puree, coconut sugar, cream cheese, and spices is simple and delicious. You can serve it as an appetizer or healthier dessert alternative. It's amazing served with gingersnaps, graham crackers or fresh sliced apples.

 
This sweet pumpkin dip recipe is perfect for Halloween, Thanksgiving or fall parties. It's a good alternative to decadent sweets and makes a great snack dip for kids for dipping fresh fruit, like apples and pears. I love everything pumpkin, and this dip is no exception. After one bite, you'll be coming back for more.

pumpkin dip with ginger snap cookies and apple slices

How To Make Healthier Pumpkin Dip 

Ingredients:
15 oz Pumpkin Puree
1 cup blonde coconut sugar (can substitute natural brown sugar)
8 oz package cream cheese
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger

Directions:
In the bowl of an electric mixer, blend pumpkin and cream cheese until smooth and creamy. Then, add all the other ingredients and blend well until mixed. Refrigerate for several hours or overnight. Serve the dip with gingersnaps (I use Pamela's mini gluten-free gingersnaps), sliced apples and other fruit, crackers or gingerbread.

Pumpkin Dip with apple slices and ginger snaps

If you love healthier dessert recipes, you should also try these Roasted Maple Pears, Protein-Packed Stuffed Baked Apples, and my favorite Gluten-Free Peach Crisp with Almonds.

Pumpkin Dip with sliced apples and ginger snaps

Pumpkin Dip

This healthier Pumpkin Dip made with pumpkin puree, coconut sugar, cream cheese, and spices is simple and delicious.  You can serve it as an appetizer or healthier dessert alternative.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 16
Calories: 99kcal
Author: Amee

Ingredients

  • 15 oz Pumpkin Puree
  • 1 cup blonde coconut sugar can substitute natural brown sugar
  • 8 oz package cream cheese
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger

Instructions

  • In the bowl of an electric mixer, blend pumpkin and cream cheese until smooth and creamy.
  • Add all other ingredients and blend well until mixed.
  • Refrigerate for several hours or overnight.
  • Serve with gingersnaps (I use Pamela's mini gluten-free gingersnaps), sliced apples and other fruit, crackers or gingerbread.

Nutrition

Serving: 1g | Calories: 99kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g
Tried this recipe?Mention @ameecooks or tag #ameecooks!
Amee Livingston
Follow me
Latest posts by Amee Livingston (see all)
«
»

Reader Interactions

Comments

  1. Barb @ Frugal Local Kitchen

    You must have been reading my mind! I was thinking this morning about making a cream cheese dip for the kids. I already have some pumpkin puree in the fridge which I could use for the dip. Can't wait to surprise the kids!

    Reply

  2. Lyza @ Chic Shades of Green

    Looks yummy! Great idea for dip!

    Reply

  3. The Foodie Physician

    This sounds delicious! And I love the photo 🙂

    Reply

  4. Kamila Gornia

    How long do you think this dip would be able to stay fresh in the fridge?

    Reply

  5. Amee Livingston

    Kamila, it should be fresh for up to a week in a sealed container in the fridge. 🙂

    Reply

  6. The Hungry Goddess

    This looks just WOW!!!!! That is a definite snacking add - Thanks, Amee!

    Reply

Leave a Reply

Your email address will not be published.

Recipe Rating




As Seen On

as seen on