I love pumpkin flavored items.
I don’t like Pumpkin Pie.
So, I struggle every year because I want to have a piece of pumpkin pie, but I know as soon as I do, I won’t like it.
(It’s a texture thing…I know, I’m weird.)
But I hit PAY DIRT when a girlfriend brought this Cream Cheese Pumpkin Pie Dip for a gathering a year or so ago. It was all the yumminess of pumpkin pie without all the strange textures. Plus, I could place as much or as little dip on my graham crackers as I wanted. BIG PUMPKIN or SMALL PUMPKIN, it was my choice.
Also, this recipe is so adaptable. Even though the recipe below details the MACK-DADDY CALORIE version, you can easily make a couple of substitutes and lessen the fat and calories without giving up the taste.
Healthy Cream Cheese Pumpkin Pie Dip Recipe
Healthy Cream Cheese Pumpkin Pie Dip Recipe is the perfect blend of pumpkin and creaminess. Plus the versatile recipe can be “healthified” with only a few small substitutions.
Recipe Yields: Enough for a party with a little extra for yourself. Perfect for potlucks and other gatherings.
15 oz can of canned pumpkin
8 oz of whipped topping (or make your own whipped cream)
2 cups of powdered sugar (or other sweetener)
8 oz cream cheese, softened
2 teaspoon Pumpkin Pie Spice
Graham Crackers, Ginger Snaps, or Vanilla Wafers
1. Cream together cream cheese and powdered sugar (or sweetener substitute) in a large bowl.
2. Add canned pumpkin and pumpkin pie spice and mix well.
3. Fold in whipped topping or whipped cream. Place in a new bowl. Cover and chill for one hour.
4. Serve with graham crackers, ginger snaps, or vanilla wafers.
LOVE this recipe? Make sure to check out all of our tried and true recipes in the Redefined Mom Recipe Index.