Pumpkin Dip
Equipment
- 1 hand mixer
- 1 bowl
- 1 Rubber Spatula
Ingredients
- 8 ounces cream cheese
- 1 cup Swerve confectioners sugar substitute (or other confectioners sugar substitute such Stevia, or even powdered sugar if you are not on a sugar-free diet)
- ⅔ cup canned 100% pumpkin puree (NOT pumpkin pie filling. But if you want to use it, reduce spices and the amount of sweetener)
- 1 teaspoon pumpkin pie spice
- 1 cup sugar-free cool whip (or Greek yogurt for a healthy substitute but it won't be as fluffy and you'll have to beat in the mixer instead of folding it)
Instructions
- Using a hand mixer, beat cream cheese and Swerve confectioners sugar on low speed until light and fluffy. Then, beat in the pumpkin puree and pumpkin pie spice.
- Next, gently fold in the cool whip. Cover and refrigerate for about 15 minutes to thicken, or serve right away topped with your favorite toppings.
- Serve with sliced apples or pears, and/or cookies.
Recipe Video
Recipe Notes
How to Store
Transfer any pumpkin dip leftovers to an airtight container and keep it in the fridge for up to 4-5 days. I don't recommend freezing it because it will change the texture after thawing and won't be as creamy as when it's fresh.Nutrition
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