Skinny Pumpkin Dip Recipe

A skinnier 5-ingredient version of pumpkin pie in a delicious dip!

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 5

Refrigeration 30

Total Time 5

Servings

Calories 140kcal

Author Erin @ Suburban Simplicity

Equipment

Bowl
whisk (or mixer)

Ingredients

¾ cup 6 oz ⅓ less fat cream cheese room temperature
¼ cup brown sugar
½ cup canned pumpkin puree
2 teaspoons real maple syrup
½ teaspoon pumpkin spice or ground cinnamon and nutmeg
2-3 apples sliced or cookies of choice

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Instructions

Place all ingredients beside apples in a medium bowl, and beat with a whisk or hand mixer at medium speed until well combined.
Cover and chill for 30 minutes.
Serve with apples, graham crackers, or cookies of choice.

Notes

MAKE-AHEAD: You can make this recipe up to a few days ahead and just give it a stir when ready to use.
Use pure pumpkin puree, not pumpkin pie filling, in the recipe.
It's best to take your low-fat cream cheese out of the fridge beforehand so it gets to room temperature when you're ready to make the dip.
For convenience, you can easily double for a larger crowd.
This recipe keeps in the refrigerator for about a week.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition