Everything you love about pumpkin pie, made into a light and fluffy dip. This stuff is dangerous!! I think this would be a fantastic addition to my Thanksgiving table.
My last can of pumpkin in my cupboard either means fall is coming to an end, or time to buy more pumpkin! I still have so many pumpkin recipes I want to make, but this one is a winner. I think I better stock up on pumpkin puree before it's gone!
So, my girlfriend Gabbie called me about this pumpkin dip she had the other day. She told me this recipe was a MUST for my blog. Pumpkin pie as a dip, sounded intriguing. I modified the recipe a bit to make it even lighter, and winner! I served this with apple wedges, but you could also serve them with graham crackers or gingersnaps. I think it would be neat to serve them in individual ramekins, easier portion control. This would also make a great snack for kids. Enjoy!!
Pumpkin Pie Dip
Gina's Weight Watcher Recipes
Servings: 12 • Size: 1/2 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 102.9 • Fat: 0.1g • Protein: 1.8 g • Carb: 27.7 g • Fiber: 0.9 g
- 15 oz can pumpkin
- 3/4 cup brown sugar (Splenda would work too)
- 1 tsp vanilla
- 1/8 tsp cinnamon
- 1/8 tsp pumpkin pie spice (or more to taste)
- 6 oz fat free Greek yogurt (I used Chiobani)
- 8 oz cool whip free
- cut up apples to dip (extra points)
Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.
Makes about 6 cups.