Skinny Pumpkin Pie Dip
1/2 cup pumpkin puree
one quarter of an 8-ounce tub whipped topping, thawed (light or fat-free is okay)
1 ounce cream cheese, softened (light or fat-free is okay)
2 tablespoons instant vanilla or pumpkin pudding mix (sugar-free is okay; or substitute with confectioners’ sugar)
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
gingersnaps, graham crackers, pretzels, apples for serving
- In a large bowl, combine pumpkin, whipped topping, cream cheese, pudding mix (you’re not making pudding, just add the dry mix), pumpkin pie spice, cinnamon, and beat with an electric handheld mixer or whisk by hand until smooth and combined.
- Serve immediately with gingersnaps, graham crackers, pretzels, apples, etc. Dip will keep airtight in the fridge for up to 1 week.
printable version: Skinny Pumpkin Pie Dip