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 healthy 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
- 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
- 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 healthy 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!
On Wednesday, I’ll be posting another clean-eating dessert like this pumpkin pie dip: Peanut Butter Chocolate Fudge. Stay tuned!