Recipe Image

Pumpkin Spice Dip

  • 10 m
  • 10 m
Diabetic Living Magazine
“There's something quite addicting about the unexpected taste of this pumpkin spice cream cheese tip.”


    • 3 ounces reduced-fat cream cheese (Neufchatel), softened
    • ¾ cup canned pumpkin (see Tip)
    • 1 (6 ounce) container vanilla fat-free yogurt
    • 2 tablespoons packed brown sugar (see Tip)
    • 1 teaspoon pumpkin pie spice
    • 4 apples, sliced
    • 48 honey-wheat braided pretzel twists


  • 1 In a medium bowl beat cream cheese with an electric mixer until light and fluffy. Beat in pumpkin, yogurt, brown sugar, and pumpkin pie spice. Serve dip with apple slices and honey-wheat braided pretzel twists.
  • Tips: If you have leftover pumpkin, transfer it to an airtight container or freezer bag. Refrigerate for up to 1 week or freeze up to 3 months.
  • We do not recommend using a sugar substitute for this recipe.
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