Skinny Pumpkin Pie Dip
I’m the dip queen. I babysit the dip table at parties and I love dips as meals.
I don’t even need dippers. Just pass me a spoon.
The entire batch, according to this calculator has 217 calories total, and for 4 servings that’s just 54 calories per serving. Even if I eat the whole batch myself there’s not one ounce of guilt.
It tastes like creamy pumpkin pie filling in dip form, with just the right amount of fall spices. There’s a tiny bit of tang from the cream cheese, the perfect contrast to the sweet Cool Whip.
I haven’t tried making it with real whipped cream since this is a 5-minute convenience recipe. Cool Whip is more stable than real whipped cream, which tends to deflate after a few hours, and hen made with Cool Whip, the dip stays fluffy and perfect for days in the fridge, not that it will last that long.
It’s great with gingersnaps, graham crackers, pretzels, on bread or bagels, with cinnamon-sugar pita chips, or most anything carby. Or use it as a fruit dip. My daughter loves dipping apples into it.
I also like it slightly frozen. Freeze the batch for about 1 hour before you plan to dig in and then you can go to town with a spoon.
It’s like creamy yet skinny pumpkin ice cream and so good.
Now you know what to do with the last half cup of pumpkin puree you have leftover. And sniff, this is my last pumpkin recipe of the season.
Skinny Pumpkin Pie Dip
Given my love of both dips and pumpkin, this recipe is right up my alley. The fact that it’s on the skinny side, even better. The entire batch has 217 calories, or for 4 servings, just 54 calories per serving. It tastes like creamy pumpkin pie filling in dip form, with just the right amount of fall spices. There’s a tiny bit of tang from the cream cheese, the perfect contrast to the sweet Cool Whip. It’s great with gingersnaps, graham crackers, pretzels, on bread or bagels, with cinnamon-sugar pita chips, or use it as a fruit dip. I also like it slightly frozen and then you can go to town with just a spoon. Now you know what to do with the last half cup of pumpkin puree you have leftover.
1/2 cup pumpkin puree
one quarter of an 8-ounce tub whipped topping, thawed (light or fat-free is okay)
1 ounce cream cheese, softened (light or fat-free is okay)
2 tablespoons instant vanilla or pumpkin pudding mix (sugar-free is okay; or substitute with confectioners’ sugar)
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
gingersnaps, graham crackers, pretzels, apples, etc., for serving
- In a large bowl, combine pumpkin, whipped topping, cream cheese, pudding mix (you’re not making pudding, just add the dry mix), pumpkin pie spice, cinnamon, and beat with an electric handheld mixer or whisk by hand until smooth and combined.
- Serve immediately with gingersnaps, graham crackers, pretzels, apples, etc. Dip will keep airtight in the fridge for up to 1 week. It’s also great slightly frozen (freeze for about 30 to 60 minutes before serving) and tastes similar to pumpkin ice cream.
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There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.