Pumpkin Dip

Author Amee


  • 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


  • 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.