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a gingersnap dipped in pumpkin dip
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Pumpkin Dip with Gingersnaps

An easy Pumpkin Dip made with pumpkin puree, coconut sugar, cream cheese, and spices served with gingersnaps and sliced apples.
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 16
Calories 99kcal
Author Amee

Ingredients

  • 15 oz Pumpkin Puree
  • 1 cup blonde coconut sugar can substitute with a zero calorie brown sugar substitute like Purecane brown
  • 8 oz package cream cheese softened
  • 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