A pumpkin dip with cool whip and cream cheese that makes a creamy and fluffy sweet treat for Autumn or Halloween. Make it in just 5 minutes with 5 ingredients and serve it with fruits and cookies. It is keto, gluten-free, and sugar-free!
1cupSwerve confectioners sugar substitute(or other confectioners sugar substitute such Stevia, or even powdered sugar if you are not on a sugar-free diet)
⅔cupcanned 100% pumpkin puree(NOT pumpkin pie filling. But if you want to use it, reduce spices and the amount of sweetener)
1teaspoonpumpkin pie spice
1cupsugar-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)
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.
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.
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