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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.
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 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp 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.
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
Ingredients
- 15 oz Pumpkin Puree
- 1 cup blonde coconut sugar can substitute natural brown sugar
- 8 oz package cream cheese
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp 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
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Barb @ Frugal Local Kitchen says
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!
Lyza @ Chic Shades of Green says
Looks yummy! Great idea for dip!
The Foodie Physician says
This sounds delicious! And I love the photo 🙂
Kamila Gornia says
How long do you think this dip would be able to stay fresh in the fridge?
Amee Livingston says
Kamila, it should be fresh for up to a week in a sealed container in the fridge. 🙂
The Hungry Goddess says
This looks just WOW!!!!! That is a definite snacking add – Thanks, Amee!