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.
Pumpkin Dip
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
- 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.
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!
Looks yummy! Great idea for dip!
This sounds delicious! And I love the photo 🙂
How long do you think this dip would be able to stay fresh in the fridge?
Kamila, it should be fresh for up to a week in a sealed container in the fridge. 🙂
This looks just WOW!!!!! That is a definite snacking add – Thanks, Amee!