Pumpkin Dip

This Pumpkin Dip is simple and nutritious.  You can serve it as an appetizer or healthier dessert.  It’s amazing served with gingersnaps, graham crackers or fresh sliced apples.

Ingredients:
15 oz Pumpkin Puree
1 cup blonde coconut sugar (can substitute natural brown sugar)
1 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.  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.  

Print

Pumpkin Dip

Author Amee Livingston

Ingredients

• 15 oz Pumpkin Puree
• 1 cup blonde coconut sugar can substitute natural brown sugar
• 1 package cream cheese
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger

Instructions

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

Don’t you just love recipes that are this simple to whip up?!!