Nov 19, 2010

Pumpkin Pie Dip




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.

177 comments :

  1. oh my gosh this is brilliant. I don't love pumpkin pie but I do love dips. What a great idea Gina!

    ReplyDelete
  2. I made a version of this last year and in addition to the apples, I added cin/sugar graham crackers and cin/sugar pita chips. Everyone raved. It's definitely a keeper!

    ReplyDelete
  3. This looks AMAZING! I can't wait to try this! I'm thinking I will add this to my Thanksgiving Day snacks

    ReplyDelete
  4. I love your pumpkin cream cheese spread so I am betting this one is a winner too! I can't wait to try it. :)

    ReplyDelete
  5. this looks great! Thanks for sharing :)

    ReplyDelete
  6. I can't wait to try this!!! I just found your website yesterday and I am THRILLED to have discovered it! I have recently gone back to WW and as a foodie, it's been EXTREMELY hard to find foods that I love that are healthy and the fact that you actually include the points value in fabulous. I'm currently (like, as I write this comment) eating the Honey and Goat Cheese salad...YUM! Keep 'em coming and THANKS!

    ReplyDelete
  7. I WISH I had seen this earlier as I would have prepared it (instead of buying store bought cut fruit this morning) for a play date this afternoon. Can't wait to try it.

    ReplyDelete
  8. This looks like a great one to try - thanks! I have one question though, how far ahead do you think it can be made?

    ReplyDelete
  9. This sounds amazing! I'm planning on making this as a dessert for Thanksgiving. One question, though, can I substitute whipped cream for the Cool Whip? I try to avoid Cool Whip since it's mostly chemicals. Thanks!

    ReplyDelete
  10. Rose- I think the day before should be ok.

    To the person who wants to use real cream, you sure can! The points would be a lot higher but I'm sure it would be heavenly.

    ReplyDelete
  11. Rachel, I just read your comment, I's so happy you're thrilled and enjoyed my salad!! It's nice to have you, I love foodies!

    ReplyDelete
  12. My four year old would love this! only one problem, I might find it hard not eating this by the spoonful : P

    ReplyDelete
  13. Oh baby I love pumpkin pie and the idea of a dip is awesome!

    ReplyDelete
  14. I have had this several times as a take with dip and have added the graham cracker sticks also (of course you must figure in the extra points for the apples and the sticks but you still can enjoy for minimal points !!).

    ReplyDelete
  15. Sounds amazing, but please clarify plain yogurt or vanilla. Thanks!

    ReplyDelete
  16. yum! another great way to experience pumpkin! and with apples it must be even better! thanks gee! might have to make it next weekend (hint hint)

    ReplyDelete
  17. I'm getting to be a pest..I know. Where would I find an answer to some of the questions I've asked about printing? What shall I access?

    ReplyDelete
  18. I made it this morning and it was so good!! I used regular cool whip (bought the wrong kind), so the points were probably higher, but I am ignoring that fact :)

    I used plain yogurt since I didn't have greek yogurt, and ate it with honeycrisp apples. Next time I will get some granny smith apples, because the honey crisp ones are so sweet anyway, and the dip has the perfect amount of sweetness. Thanks for a new favorite!!!

    ReplyDelete
  19. Love, love, love! Can't wait to try this. Also, the redesign looks aaaamazing!! Go Kirstin!

    Kisses
    Heather from WhipperBerry

    ReplyDelete
  20. This is delicious! My only question is about the serving size - I measured out into 1/2 cup portions and only had 6 - is the serving size supposed to be 1/4c? We count weight watchers points and don't want to undercount!

    ReplyDelete
  21. Thank You! I had the full fat version of this at a party recently and I loved it! So very happy to have a lightened up version! We will be having this over the Thanksgiving weekend! Thanks again!!

    ReplyDelete
  22. I made this today with my 3 1/2 year old son. We all loved it. First, it is so easy to make. Second, it is light and full of pumpkin flavor. Lastly, it made so much that we have enough left over for us and I took some to my parents who also liked it.
    Next time I make it for us, I will halve the recipe (not sure what I would use 1/2 can of left over pumpkin puree for, though).

    ReplyDelete
  23. This looks so damn good! I've never even heard of pumpkin dip before, can't wait to see what people think of this on thanksgiving.

    ReplyDelete
  24. Printing- Anyone having printing issues, I'm really trying to resolve this, sorry! You should be using the print this post button. Preview before you print to make sure 8 pages aren't showing up. If still not working, I know it will work on Firefox.

    I used plain yogurt but vanilla should be good too.

    @kalayla1387 - That's odd, I got more. Maybe because I used a had mixer, as long as you divide it by 12 equal portions, you're good!

    ReplyDelete
  25. This was absolutely delicious! I made a big batch for a spa party I recently hosted. My friends could not get enough! Thank you for yet another fabulous recipe :)

    ReplyDelete
  26. Gina - Everything I've tried on your blog has been delicious! Finding your blog has made my job so much easier! I cook for people who are contestants in a 6 week weight loss challenge sponsored by the fitness studio that I work for. I prepare healthy low fat meals once weekly for them and your recipes have gotten excellent reviews!

    I am wondering if you have a mini food chopper or food processor that you'd you recommend. It's time for a new one and I'd love your thoughts! Thanks and keep doing what you're doing!

    ReplyDelete
  27. OMG! I am eating the dip right now! Very tasty & I love that it's only 2 points (I'm eating with low fat graham crackers - so another few points). This is sooo yummy. I'll be sure to bring this with me Thanksgiving Day so I'm not tempted to eat all the high cal & fat desserts! Thanks so much for sharing!

    ReplyDelete
  28. Noonie, how wonderful!! Mini food processor I like Cuisinart. They make a 4 cup that I like.

    Ayanna - It's perfect for Thanksgiving! Glad you all enjoyed it, this would be great in a graham cracker pie shell, don't you think?

    ReplyDelete
    Replies
    1. Have you ever tried it in a pie shell? I am starting to look now for alternative Thanksgiving dessert recipes. I was planning on bringing this as an appetizer, but maybe a dessert would be better!!

      Delete
  29. Oh yum!!! I'll DEFINATELY be making this over the holidays!!!

    ReplyDelete
  30. just made this today to sample it out pre-thanksgiving. DEFINITELY taking this to my aunts house for a yummy appetizer! gina. you are a life saver!

    ReplyDelete
  31. gina. it's melissa again. just want to add to my comment above to say that i took it to my aunts house today so she could sample it. she demands that i bring it for thanksgiving. i'm also taking this for my ww meeting tomorrow to let all of the ladies sample. thanks again for being amazing!

    ReplyDelete
  32. Rebecca Vance11/22/10, 9:38 PM

    Gina...I am thinking 'Pumpkin Pie' in reduced fat graham cracker crust... with this recipe...!!??...
    Sugarplums dancing in my head here...!!.......mmmmmmmmmmmmmm

    ReplyDelete
  33. Melissa, great! Hope they all like it!!

    Rebecca- lol!! Pumpkin cream pie!!

    ReplyDelete
  34. Wow. One of my weakness.

    ReplyDelete
  35. Umm... this was phenomenal. I have replaced my apples with peanut butter with this dip and am very happy with the decrease in points! <3 it!

    ReplyDelete
  36. melissa back one more time. i took this to my meeting and EVERYONE loved it. tons of the ladies took the recipe down and i told them all about skinnytaste.com

    can't wait to have this again on thanksviging :D

    ReplyDelete
  37. So glad everyone is enjoying this!!

    ReplyDelete
  38. This was so so good. Unfortunately, I didn't get a chance to eat it all (which is probably a good thing). I caught my husband eating it with a spoon several times! It could pass for pumpkin pudding!

    ReplyDelete
  39. ha ha! yes, it could. I licked the bowl clean myself when I made this!

    ReplyDelete
  40. I made this for thanksgiving and it was a huge hit! I didn't even have to tell my family that it was a WW friendly recipe. My brother said it tastes like a bite sized pumpkin pie! Thanks Gina!

    ReplyDelete
  41. Gina, when you say in this recipe that we can use Splenda instead of brown sugar, are you referring to the "regular" Splenda or the brown sugar version. May seem like a silly question, but I wanted to make sure.

    Thanks! My family and I absolutely LOVE your website. Keep up the good work!

    ReplyDelete
  42. O-M-G....this was AMAZING! A huge hit at our post-Thanksgiving party. So good. I added ginger thin cookies to the apples for dipping - but liked eating it by the spoonful just as much!

    ReplyDelete
  43. I made this last night! It is amazing!!! Dipped it with apples and gingersnap cookies... also ate some just with a spoon haha, thanks for another great recipe!

    ReplyDelete
  44. The brown sugar Splenda blend would make a decent substitute. Even agave would work.

    Patti/Hanna- I keep eating this by the spoonful too!!

    ReplyDelete
  45. SOOOOO good! Brought individual amounts for my coworkers who gobbled it up! Easiest thing I have made in a long time. Can't believe it's so low in calories! mmmmmmm

    ReplyDelete
  46. I have never used Cool Whip Free (only Cool Whip Lite) so I haven't compared the nutritional differences but can someone (Gina?) who has had both let me know if they like the Free just as well? Is it as creamy? Sweet? Artificial tasting?

    I want to make this again for Mom's Nite Out tomorrow night (Friday, 12/3) so if anyone is reading, let me know :)

    Thanks!

    ReplyDelete
  47. You have missed my most favorite when it comes to pumpkin: Cold pumpkin soup.

    ReplyDelete
  48. Cool Whip Light always tastes better to me, but since this is mixed with yogurt and pumpkin, you don't really taste much of a difference.

    Dine- Never had cold pumpkin soup. I'm not a fan of cold soup, but that's just my personal taste. It always makes me think it needs to be warmed up.

    ReplyDelete
  49. This was soooo good!! I made it as an appetizer for the kids on Thanksgiving and they LOVED it!

    ReplyDelete
  50. Made this for Thanksgiving and it was a huge hit!

    ReplyDelete
  51. I just found your website and I am super EXCITED!!! I am down to losing my last 18 punds and I am struggling! I just can't get up to 1200 calories a day so thought some new foods might help. If I had more maybe I would eat a little more. Your recipes are a heaven sent! This one looks so yummy. I love pumpkin and plan to make it but just wondered if you can use anything else maybe cherry or something like that??

    ReplyDelete
  52. Instead of the pumpkin? Or the apple?

    ReplyDelete
  53. Instead of the pumpkin sorry.. I just wanted to try and make some different kinds of dip.

    ReplyDelete
  54. Maybe apple butter instead of the pumpkin.

    ReplyDelete
  55. Thanks!!! Made Pumpkin last night and my family loved it!!

    ReplyDelete
  56. Gina, I LOVE your blog! I have turned my 2 best friends (who do WW with me) onto your site & we talk about you like we know you! "Did you see what Gina posted today?"

    I made this recipe for my family for Thanksgiving. I brought it to the very Weight Watchers unfriendly snack table & it was devoured! I brought apples & ginger snaps so people could have it as they wants. This dip is HEAVENLY. I got so many compliments! Thank you!

    ReplyDelete
  57. Ha that's funny! Well now you know me :)

    So happy you enjoyed this!!

    ReplyDelete
  58. I am about to make this dip (again) to take to a New Year's day party. You can now remove the "(extra points)" by the cut up apples :)

    ReplyDelete
  59. Man oh man, this dip is no joke! It is sooo good!

    Gina, I am so happy I found your site.

    I am on WW and have lost 10 pounds so far, but I have been feeling myself starting to give up, due to the fact that I eat pretty much the same thing every single day and it is boring. Well not anymore! Tonight I made your baked mac and cheese (but i used non-fat cheddar!) and I am sitting here munching on apples dipped in pumpkin pie dip! Both the dinner and this snack are so yummy! Gina, you have motivated me to stay on track and become a skinny girl! Thanks! :)

    ReplyDelete
  60. There's a potluck at work on Tuesday and half the girls (and 1 guy) is all on WW. I'm going to bring this dip for the potluck. I haven't tried the dip yet, but after the reviews I read, I'm sure I'll have to make a triple batch for the potluck and print out several copies of the recipe with the URL to your website on it!

    ReplyDelete
  61. This is awesome . We love a dessert made with pumpkin but this one looks so healthy too.

    ReplyDelete
  62. I put this in the recipe builder on WW etools and for 6 servings, it comes to 2 points plus points per serving. It is 14 points for the whole recipe.

    ReplyDelete
  63. Wow, that's a big difference, I'll have to recalculate and see why I'm getting a different number.

    ReplyDelete
  64. Wow, this made a ton! It tastes great and I'm brining it to a party later so we'll see how well it goes over! My dip is a lot more orange than your picture. I had to go to Whole Foods and get organic pumpkin because the regular grocery stores don't sell it off season, maybe that's why. I also used more pumpkin pie spice, mainly because I couldn't figure out how to measure out 1/8 of a teaspoon! Regardless, it's yummy! Bringing apples and low fat graham crackers to serve with it.

    ReplyDelete
  65. how long does this keep in the fridge?

    ReplyDelete
  66. It's best eaten the same day you make it.

    ReplyDelete
  67. Any substitute I could use for Pumpkin pie spice?

    ReplyDelete
  68. You could use a combination of allspice, nutmeg and clove in place of pumkin spice.

    ReplyDelete
  69. Oh my goodness! Gina, the dip is wonderful. It made me want to eat apples again--and then eat the leftover dip with a spoon! It's delicious!

    ReplyDelete
  70. My hubby loved this! thansk so much for another great recipe.

    ReplyDelete
  71. This comment has been removed by the author.

    ReplyDelete
  72. Is there anything you could substitute for cool whip? I'm allergic to coconuts and cool whip has coconut oil in it.
    Thanks!

    ReplyDelete
  73. I wonder if Truwhip has coconut oil in it?

    ReplyDelete
  74. Ok...just 'whipped' this up after I got home from work for 'snack' for later or tomorrow. Absolutely wonderful!! I cut recipe in half as it's just me...lord knows I'd end up eating it all. Thanks Gina

    ReplyDelete
  75. Just wondering why the apples are extra points in this?

    ReplyDelete
  76. Can you freeze this? I never know how to freeze properly but this makes so much... It'd be nice to just grab a little at a time and thaw it out.

    ReplyDelete
  77. Why does it have extra points by the cut up apples to dip? Fresh fruit is zero points.

    ReplyDelete
  78. Apple's are extra points if used in a recipe, but I'll leave it up to you if you want to count them. When I wrote this recipe, it was the old point system, and apples weren't 0.

    ReplyDelete
  79. If i use splenda brown sugar does this decrease the points value?

    ReplyDelete
  80. I would imagine so, nit sure how much.

    ReplyDelete
  81. So I've been making your recipes non-stop since I discovered this site about 3 months ago (especially all of the pumpkin ones) and I made this last night for the University of Michigan (go blue!) versus Notre Dame game. . . can I just say that this was the biggest hit there? Beat out the nachos, meatballs, salsa, and s'mores. . . everyone wanted the recipe! Just wanted to say thanks for all the delicious recipes (as I eat a bowl of chicken taco chili)! :)

    ReplyDelete
  82. Just stumbled on this recipe; looks delicious! Can you tell me how long it'll keep for in the fridge?

    ReplyDelete
  83. It's best eaten the same day but you can get away with overnight.

    ReplyDelete
  84. This is so so delicious. I took it to a football party because I wanted to do something a little more healthy vs the same old unhealthy snacks. It was a huge hit!! I served it with apples, pretzels, and grapes. Thanks again for all the great recipes!

    ReplyDelete
  85. Just made this and I was licking the spoon! It is soooooo good!!!!!

    ReplyDelete
  86. I usually make a less complicated version of this, just mixing pumpkin with either vanilla or honey greek yogurt (1-to-1 ratio) and some pumpkin pie seasoning to taste. I typically just eat it by itself for breakfast or as a snack, sometimes throwing some nuts or granola on top for crunch. This idea of a fluffy, sweeter version as a dip sounds really yummy. I'll have to try it out soon.

    ReplyDelete
  87. I made this dip, however next time i would put in less yogurt, and I added more cinnamon and pumpkin spice and added 1 tsp more of vanilla. My daughter (2 years)really liked this. I wouldnt be able to eat this all the time but was a nice snack to switch things up a bit for fall season :0)

    ReplyDelete
  88. Light and delicious - everything good about pumpkin pie is in this dip. I am also happy to report it's a kid-friendly "gateway" food: this dip convinced my two-year-old to actually eat apple slices for the first time, and now he enjoys them both with and without the dip. That's a miracle in this picky-eater house!

    ReplyDelete
  89. If you freeze the dip, it's like having light pumpkin ice cream!

    ReplyDelete
  90. Amazing! So so so good! I used Fage yogurt and 1 tsp pumpkin pie spice. So light and creamy. My friends and I discussed putting it in a gingersnap crust and freezing it to make a pie. Think I'll give it a try!

    ReplyDelete
  91. A friend made this for our craft day and it was yummy. As in yummy=addictive! Glad you shared it with us.

    ReplyDelete
  92. Gina-I made a pumpkin angel food cake last night and just put cool whip free on it, but I think this might just be the answer to my prayers for a topping for my cake!! Thanks! P.S. I LOVE THIS WEBSITE~~

    ReplyDelete
  93. I just made this... and it was so, so good! Holy cow! I posted it on my blog (with full credit to you, of course!) and couldn't be happier with it!

    http://ducksoven.blogspot.com/2011/10/pumpkin-pie-dip.html

    ReplyDelete
  94. This sounds great! Planning to make it tomorrow. One question--did you use plain or vanilla greek yogurt? Thanks!!

    ReplyDelete
  95. If I use vanilla yogurt, do I still add vanilla?

    ReplyDelete
  96. You can use plain Or vanilla. If you use vanilla, just add more to taste.

    ReplyDelete
  97. Strange questions, but can you substitute anything for yogurt? I've found it gives me migraines!

    ReplyDelete
  98. If anyone uses plain splenda or Splenda brown sugar - it will actually add calories to the recipe. Splenda "no calorie" is not true in large quantities. It will add at least 30 calories per serving to the recipe.
    This looks super good. I'd make it for the kids after-school for a treat. I'm loving your site. :)

    ReplyDelete
  99. This is actually similar to a recipe I was given at the grocery store recently. She used cream cheese whipped up instead of yogurt.

    ReplyDelete
  100. I would actually almost skip the cool whip. I liked it a little better when it just had the yogurt added. Good recipe though! Thanks for sharing. :)

    ReplyDelete
  101. Hi there could you tell me in cups ot tbsp how much to add for the yogurt and cool whip please?

    ReplyDelete
  102. This recipe is AMAZING!!! I just made it for my nephew's birthday party and it was a huge hit. I was so happy there were leftovers for me to eat with a spoon :) I'm going to make it again for Thanksgiving!

    ReplyDelete
  103. Made this last night. Holy cow!!!! So amazing. I am addicted to this site, your stuff is all so awesome! Thanks!!!

    ReplyDelete
  104. By the way... I just wanted to add that eating this frozen is absolutely FANTASTIC! It is like pumpkin pie ice cream. Mmmm.

    ReplyDelete
  105. This was a big hit at my party, and surprisingly, the men LOVED it! I doctored it slightly, adding just a touch more of cinnamon and pumpkin pie spice. It was great. I didn't think to try it frozen!! Next time I make it I will absolutely try that!

    ReplyDelete
  106. First off this is not the first time I've wanted to hug you! LOL This is going to be perfect for my office Thanksgiving party and Thanksgiving Eve Party. OMG can't wait!

    ReplyDelete
  107. :) I'm really happy everyone likes it!

    ReplyDelete
  108. OMG LOVE THIS! Made a few portioned out servings to bring to work but I am going to freeze this and put it on top of jello pie! Thank you so much! Completely brilliant!

    ReplyDelete
  109. I made it too. Uttlerly delicious. I switched out the greek yogurt for fat free cream cheese, it upped the calories to 128/serving but tastes great. I just don't love gree yogurt. I love your site.

    ReplyDelete
  110. This looks amazing but a question! I am in Australia, and we don't have canned pumpkin or pumpkin spice - any suggestions??

    ReplyDelete
  111. hello. Can i use regular vanilla yogurt instead of greek?

    ReplyDelete
  112. This was delic! I made this for a Halloween party with apples, grapes & strawberries, for dipping. Loved it!

    ReplyDelete
  113. You can absolutely use vanilla yogurt instead of greek... It's just a sweet, fluffy treat!

    ReplyDelete
  114. This recipe is amazing!! I took it to a Sunday family dinner and it was such a hit!!
    Along with graham crackers and apples I served it with grapes as well.
    I'll be making this every fall from here on out!!

    ReplyDelete
  115. Australia, you would have to make your own pumpkin, I have a recipe for homemade pumpkin puree. For pumpkin spice it's a blend of cinnamon, nutmeg, allspice, clove.

    Sure use any yogurt you prefer.

    ReplyDelete
  116. This was delicious! My 15 month old loved it!

    ReplyDelete
  117. Make this last night to snack on while the trick or treaters were coming and going... It was amazing and I didn't have the urge to munch on any of the candy I was handing out!

    ReplyDelete
  118. Someone brought this dip to a Halloween Party with the apples to dip...it was fantastic!!! This recipe make a good amount of the dip...so the next day my nieces loved it! I will be making this again during the fall season! This probably would be a good topping on a cheesecake as well.

    For all those people who do not like the taste of greek yogurt...you could totally not tell there was any greek yogurt in this...it tastes more like the cool whip...

    ReplyDelete
  119. Hello from Colorado, I have made this recipe as part of a holiday potluck for work (a couple times) and my coworkers have RAVED about this recipe! I had about 15 people ask for the recipe at the latest potluck! It was an absolute hit, thank you so much for this healthy, light versatile recipe! My family appreciates it as well!

    ReplyDelete
  120. Made this last night for the LSU-AL game (Geaux Tigers!) and it was a HUGE hit! Thanks!

    ReplyDelete
  121. Yuck! It Looked amazing, but I was not a fan of the Greek Yogurt. Very bitter dip. Not sweet.

    ReplyDelete
  122. My WW leader gave us a similar recipe served as a mousse. It calls for a package of vanilla sugar free instant pudding and no yogurt. Otherwise pretty much the same. Makes a great looking and tasting dessert.

    ReplyDelete
  123. Just made this. Delicious!

    ReplyDelete
  124. Hi everyone! Can someone tell me what 6 oz of yougart looks like please :) maybe in tablespoons?

    ReplyDelete
  125. This dip is amazing!!! We served it with sliced apples, ginger snaps and graham crackers....must have for adults and kids alike!

    ReplyDelete
  126. I just made this dip for a Girl's Night In I hosted last week. It was different and so good. It was definitely a hit! I showed my pictures from the party, but I linked to this post to show your recipe for those interested. Thanks!!

    Here's my link to my post if you want to take a look:
    http://thesilverliningblog.blogspot.com/2011/11/hosting-girls-night-in.html

    ReplyDelete
  127. My cousin makes a version of this and uses leaf/fall themed small cookie cutters to cut out pieces of Pillsbury pie crust. She bakes the cut outs and uses them as chips. This makes it as close to pumpkin pie as you can get!

    ReplyDelete
  128. I made this for a work pot luck and it was a huge hit. My personal favorite was to eat it with gingersnaps. I know it isn't as low on points but it was sure worth it to me. Thank you!

    ReplyDelete
  129. Amazing - served to hubby last night with apple slices. Didn't say a thing to him and he was all over it! This is yet another of your recipes that will have a reoccurring place in my cooking!

    ReplyDelete
  130. so i made this and all it tasted like was plain greek yogurt... i was not a fan at all, and i couldn't figure out how to fix it once it was already made. I suggest not using greek yogurt for this.I will try to make this again, but i think i will substitute the greek yogurt for reg yogurt or even fat free cream cheese...

    ReplyDelete
  131. It's a good thing I have an extra can of pumpkin and Cool Whip Free at the house. I made this to take tomorrow to be sure I had a good snack. I don't know if it will last till then. Thanks Gina, it's YUMMY!!!!!

    ReplyDelete
  132. Everyone that tries this dip RAVES about it!! I made it for a work function and I found people attacking it with spoons, lol.. The first scoop of a fresh batch is enough to make your eyes roll back in your head. It's THAT GOOD!!!

    You are correct in your assessment - it IS dangerous.. LOVE this!!! :)

    ReplyDelete
  133. I made this dip for work and it was a huge hit. It is so easy to make and tasty.

    ReplyDelete
  134. Made this for the appetizer table at our family get together. Along with the apples, some of my family members dipped in marshmallows. The women seemed to like it more than the men. I thought a little of this between graham crackers and then frozen would be a nice cool treat.

    ReplyDelete
  135. Yum, I made this for an apple and graham cracker dip as suggested. However, I'd like to add that it's also delicious atop dark chocolate brownies!!!
    (I've had leftovers in my fridge now for about a week, and the consistency is still as it was the first day - it keeps just fine!)

    The low-fat pumpkin spiced chocolate chip cookie recipe on this site is also a winner! :)

    ReplyDelete
  136. I made this last night & had a little & then brought it to work today for a luncheon we were having. I wanted to make sure I had a WW-friendly dessert. OMG, this is so, so good. I had it with apples, grapes & a few graham crackers. All delicious. I'm thinking of freezing some on top of some graham crackers to make it kind of like a frozen pie. Oh yum. I can't wait to make this again.

    ReplyDelete
  137. Great taste. Texture was a bit off on mine. It was runny. I didn't wait for cool whip to be room temp (used frozen) and mixed instead of fold...would that be why? (by the way...great recipes on here )

    ReplyDelete
  138. Hi Gina! Just a question as to what would be a suitable substitute for cool whip? I am in Australia and have found the can pumpkin at some stores but don't really have a clue as to what cool whip even is. do you think this would work with light sour cream instead? or perhaps light cream cheese? i can adjust the points easy enough but would like to get the flavour as close as I can to yours. thanks from Nina :)

    ReplyDelete
  139. Hi,

    Canned pumpkin does not really exist in my country hehe - But i do grow my own fresh pumpkins! I am guessing i can cook the pumpkin and use that in the dip - do you think that would be ok? :)

    ReplyDelete
  140. Commercial canned pumpkin is often Butternut squash rather than pumpkin. If you don't have canned pumpkin you can easily substitute an equal amount of Butternut squash (baked is easiest) or even mashed up baked sweet potato. I generally use them interchangably. It's the spices that give you the traditional pumpkin pie/dessert flavor rather than which ever sweet orange vegetable puree you use. Sometimes the homemade pumpkin substitutes are a bit fibrous or lumpy. This is easily solved by using a blender and any other wet ingredient that maybe needed in the recipe. Whirl is all together until you have a nice smooth texture. My new stick blender is my best friend for this task.

    ReplyDelete
  141. I just pinned this. My hubby would so love this!

    ReplyDelete
  142. I am heading to my son's school, his pre-k class does cooking each week with recipes that match the letter of the alphabet they are learning and they ask parents to come in and demo a recipe. This week's letter is P and I can't wait to make this with them :) This is by far, my most often used skinnytaste recipe!

    ReplyDelete
  143. I adore pumpkin and WI is finally returning to some chilly spring weather so I have my built in "fall treat" excuse. I accidentally over softened the cool whip so I lost some creaminess/consistency. It could use something to make it stiffer. I upped the spicing but overall it is great and I can't wait to try it as a snack tomorrow!

    ReplyDelete
  144. I made this dip this evening and I'm not sure exactly what I did differently, but mine came out to be a lot less calories. I used dark brown sugar (its all I had) and fage greek yogurt (our store didn't have the kind that you used). Are dark brown sugar and regular brown sugar different in calories and so on?

    ReplyDelete
  145. I was hoping it would stiffen over night but no such luck. I enjoyed a few servings with Wasa crackers and one with green apples. I had so much of it that I took it to our weekly game night with friends (they ate it with light graham crackers) and the general consensus was that it wasn't bad but it wasn't good, either. Kind of bland and just a weird consistency. In the future I think I'll have to try a fat free cream cheese based dip instead.

    ReplyDelete
  146. Finally one that doesnt use fat-packed cream cheese, the easy way out!

    ReplyDelete
  147. Someone asked about truwhip having coconut oil because of being allergic. It does not have coconut listed in the ingredients. There is a coupon on their website too. http://www.truwhip.com/

    ReplyDelete
  148. If I use vanilla Greek yogurt instead of plain should I leave out the additional vanilla?

    ReplyDelete
  149. This dip is WONDERFUL! A good summer dish rather than making a whole pumpkin pie. Thank you so much!

    ReplyDelete
  150. I just found your site and I have been on it for hours! I HATE yogurt but had to try this recipe based off of the reviews. It is AMAZING. I used Splenda brown sugar which takes the calories down even more. The only "con" in my opinion is how much this recipe makes. I divided it by 3 and hope it lasts a few days. I'm trying your garlic shrimp and coconut cilantro rice for dinner tonight. LOVE LOVE LOVE your site!

    ReplyDelete
  151. I made this yesterday as a snack for work with apples. It was so A-mazing! My coworkers loved it too! Thank you so much for making healthy recipes that taste good! You're a pioneer!

    ReplyDelete
  152. This s awesome!! Even my somewhat picky husband liked it! I will definitely be making the throughout the fall. Thank you for posting delicious WW recipes!!

    ReplyDelete
  153. I served the leftovers tonight. Froze them in a pie crust and called it frozen pumpkin cheesecake", everone in the family loved it!

    ReplyDelete
  154. Hi Gina I was wondering if you could use your pumpkin butter in this rather than the canned pumpkin and spices? Would the points be the same?

    ReplyDelete
  155. Diane,

    I was just going to ask the same question! I just made the pumpkin butter yesterday and am looking for ways to use it up!!

    Thanks!

    ReplyDelete
  156. This dip is absolutely AMAZING Gina! I'm obsessed with your site, and this is one of my favorites because it's so light and great with fruit. Thank you!!

    ReplyDelete
  157. Wow! That looks so yummy! Thank you for all of your great recipes and ideas. We are very new to gluten-free at my house.
    I am starting a Gluten-Free Share Page on OneCreativeMommy.com. Today was my first post. I would love it if you visited and linked up some of your great ideas. I don’t mind if they are free or if they are items to buy. We’re all looking for ideas! I hope to see you there.

    ReplyDelete
  158. THIS IS AMAZING! I made it last night; for a special treat for my 1 year old I let her dunk graham crackers in the dip. I also tried putting some dip inbetween grahamm crackers and freezing them...OMG DELISH! Pumpkin pie fro yo sandwiches!!!

    ReplyDelete
  159. I made this and I love it what a great and easy recipe!!!! Thanks for sharing

    ReplyDelete
  160. Made this last week for a work pitch in. It was a HUGE hit. I used Splenda brown sugar. Served with apples and graham crackers. Making this again!

    ReplyDelete
  161. I had a craving for something sweet, so I indulged a little and ate this dip with Nilla wafers.......it was like a creamy yummy pumpkin pie. I think I may make some mini sandwiches with the leftovers and try freezing for an ice cream sandwich redo.

    ReplyDelete
  162. Is the yogurt plain or vanilla? I wasn't sure when I made it and used plain, it tasted a bit too tangy. Has anyone used vanilla? Hope to try it again with better results.

    ReplyDelete
  163. I can't wait to take this to a Thanksgiving dinner! Question...is it vanilla extract that you use?

    ReplyDelete
  164. I had this at a get together on Saturday. It is so good!

    ReplyDelete
  165. Made this for my church group yesterday, huge hit! I couldn't stop eating it myself. MUST try with apples.

    ReplyDelete
  166. I made this for Halloween party at work. Every one enjoyed it. I did find the truwhip at Whole Foods and used that instead of cool whip. I actaully cut out alot of the sugar and it was sweet enough for every one here. I used a 1T of sugar/stevia mix then about 3T of brown sugar. We ate it w/preztel crisp and back to nature oat graham crackers. It was the perfect. Thank you again for the site. I have fallen in love with it!

    ReplyDelete
  167. Any ideas on how to make this without the yogurt or cool whip? I love the idea of it but have a dairy allergy.

    Thanks!

    ReplyDelete
  168. I have a better one! 1 can pumpkin, 1 tub cool whipt, 1 pkg of sugar free fat free vanilla pudding mix, pumpkin spice

    ReplyDelete
  169. Can't stop making this recipe, Gina--thank you! Just added a few pics of it on Domestic Slice, along with a few other pumpkin pie-related favorites. http://www.domesticslice.com/slice-of-the-week-pumpkin-pie-remix/

    ReplyDelete
  170. Made this after midnight for my college student who is home for Thanksgiving but is studying for finals and will be up very late. The dip with apples hits the hunger spot!!
    Thanks for sharing all the ideas.

    ReplyDelete
  171. Made this last night - threw in a bit more cinnamon by taste, but followed the recipe exactly other than that. Delicious! Great food to snack on during tv - dipped with apples and grapes.

    ReplyDelete
  172. This dip was perfect for dipping green apples and cookies! (I made the pumpkin snickerdoodle cookies from this site) I doubled the recipe for a party, and everyone loved it!

    ReplyDelete
  173. Hi Gina! I had some of this left over that we weren't going to get to in time, so I froze it. What an incredible yummy pumpkin ice cream!!

    ReplyDelete
  174. Hi Gina! This looks AMAZING. ;9 I'm living abroad currently and don't think I can get my hands on any cool whip. Do you have any suggestions for diet-friendly substitutions?

    ReplyDelete
  175. I'm going to see what happens if I don't use Cool Whip. That stuff tastes great, but it's mostly chemicals. If it doesn't work out, I'll let you know.

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.