Thursday, October 11, 2012

Semi-Skinny Pumpkin Pie Dip

Pumpkin Week Day 4. I am on a roll :). This recipe actually stems from 2 different pumpkin dips I pinned a year ago and I am finally getting around to making them. Well sort of, this is sort of a hybrid between the two and I ended up loving it
I basically took half this recipe, and then an idea from this recipe to make a super light and fluffy dip that pairs perfectly with apples (graham crackers would go well too). This is a great, semi-light dip (depending on the version you decided to make). Next time I may throw in a little rum (idea from Rachel Cooks) to give an extra kick and make this adult only.  
Do yourself a favor and make this easy to put together, delicious dip for a party or you know, just for yourself :) I took the leftovers with me to work today and they were awesome!
Semi-Skinny Pumpkin Pie Dip

1/2 15oz can of pumpkin (if you want to get technical, ~1 cup)
1 block of cream cheese, softened (8 Tbsp)
2 tsp pumpkin pie spice
2 Tbsp brown sugar
1 tsp vanilla
1/2 of an 8oz container of lite cool whip
apples/crackers/whatever for dipping
1. Using a hand/stand mixer, mix together everything except for the cool whip.
2. Fold in the cool whip and serve or store in refrigerator until ready to eat. 

yup, it's that easy :)

-This is a very light dip, both of the recipes that I took from used more sugar in it, so if you want to go that route check them out (links above) but I think this is perfect as is. 
-To lighten it up, use reduced fat/lite cream cheese and lite cool whip, I used regular cream cheese because that is all that I had. 

Previous Pumpkin Week posts
Day 1: Spicy Chicken and Pumpkin Enchiladas
Day 2: Great-Grandma's Famous Pumpkin Bread
Day 3: Pumpkin Beer Tasting

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