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Unless you’ve been living under a virtual rock, your world is probably full of all things “pumpkin spice” right now. I’ve never had a pumpkin spice latte and I don’t think pumpkin should be used in sausage. Ever. But I can’t help craving a little touch of pumpkin when it’s literally EVERYWHERE. The trick is trying to find a recipe that isn’t loaded down with sugar. I went searching for pumpkin pie dip and even the recipes claiming to be “healthy” were full of powdered sugar and whipped topping! And while I’m quite enamored with sugary sweets, I was hoping to find something that wouldn’t be counted as a “cheat day” type of treat. Well, I didn’t find anything I could use, so instead I created my own!

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Healthy Pumpkin Pie Dip

Author: Nicole Burkholder

Ingredients

1 cup heavy whipping cream
8 oz. cream cheese
1/4 cup honey
1 cup canned pumpkin puree
2 tbsp pumpkin pie spice I make my own using a mixture of cinnamon, nutmeg, all-spice and ginger
1 tsp vanilla

Instructions

Beat heavy whipping cream in chilled bowl until stiff peaks form. Set aside.
Blend cream cheese and honey until smooth and well-mixed.
Add in pumpkin, spice mixture and vanilla, mix.
Fold in whipped cream.
Refrigerate for one hour to set and serve with fruit or graham crackers.

Tried this recipe?Mention @simplenseasonal or tag #simplenseasonal!

Over the last 8 weeks, I’ve lost 10 pounds, and I certainly don’t want to sabotage any progress I’ve made by overindulging for an entire holiday season! 🙂 This pumpkin pie dip is just over 50 calories for a 1/4 cup serving size! It’s naturally sweetened, light and fluffy and tastes great. I have worked my way through the entire bowl over the last week or so. Consider my pumpkin cravings satisfied!

Here’s another clean-eating dessert like this pumpkin pie dip: Peanut Butter Chocolate Fudge.