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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!
Healthy Pumpkin Pie Dip
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.
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.
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