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.
- 15 oz Pumpkin Puree
- 1 cup blonde coconut sugar can substitute natural brown sugar
- 8 oz package cream cheese
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ 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.
Serving: 1g | Calories: 99kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g