Pumpkin Dip

6:45 AM

I have been looking forward to the fall season for months now! I love the smell of cloves, cinnamon and pumpkin, but baking and preparing autumn-y type foods during the summer usually lands me a few odd looks. I've been holding out on trying this recipe I found on WW for quite some time now, and I finally decided to make it. Its a very simple, very healthy, very yummy recipe and my kids tore it up! My only suggestion is to maybe add the cinnamon/pumpkin pie spice gradually and taste - ours turned out a wee bit too powerful. I served this alongside apple slices and graham crackers and we were very pleased. This is also another sneakysneaky way to get your kids to eat something very good for them as a snack/dessert - its fun being a devious mother!


Pumpkin Dip

8 ounces cream cheese, softened
1 cup powdered sugar (or Splenda)
1 can (15 oz.) pumpkin (not pumpkin pie mix)
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate

In a medium bowl, blend cream cheese and powdered sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until ready to serve.

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