Skinny Pumpkin Dip is a no-bake recipe with 5-ingredients that is simple to make in under 5 minutes. It’s the perfect healthy pumpkin recipe for get-togethers or snack time. Serve with apples or your favorite cookies.
It’s that time of year. Pumpkins adorn porches, and brightly colored leaves line the streets. One of the best things about Fall is pumpkin recipes! (Insert squeal of delight!)
If you’re looking for something lighter without processed ingredients, everyone who tastes this Healthy Pumpkin Dip absolutely loves it!
Wouldn’t it be awesome to serve at your Halloween party??
With the apples, this recipe is about 140 calories a serving! Nice!
We love pumpkin recipes! Some of our favorites include easy Pumpkin Pie Bombs, Pumpkin Spice Drinks, and the most amazing Pumpkin Desserts out there!
Table of Contents
Ingredients for Pumpkin Pie Dip
- Low-fat Cream Cheese – Philadelphia Low-Fact Cream Cheese is our favorite. It’s often called Neufchatel Cream Cheese.
- Brown Sugar – light or dark brown sugar will do.
- Canned Pumpkin Puree – not pumpkin pie filling.
- Real Maple Syrup – this gives the recipe a nice flavor and keeps the ingredients all-natural.
- Pumpkin Pie Spice – you can make your own pumpkin pie spice or use cinnamon and nutmeg.
And, of course, fresh apples or other fun dippers! (See below)
How to Make Pumpkin Dip (that tastes like pumpkin pie!)
It’s so simple to make this Pumpkin Pie Dip. It can be done in about 5 minutes without a mixer if you want. You may even have all these ingredients in your pantry.
Step 1
First, place all the ingredients in a medium bowl.
Step 2
Next, either with a whisk or hand mixer, mix ingredients until fully combined!
For best results, refrigerate your dip for 30 minutes before serving.
Too easy!
Tip: Before you make the recipe, take your cream cheese out of the refrigerator to soften.
This recipe for Pumpkin Pie Dip is way better and healthier than processed junk food!
What to Dip in Pumpkin Dip
This Pumpkin Dip goes so well with crisp sliced apples, but there are so many things you can dip in and love the flavor!
Fresh apple slices dip nicely, but if you want to use something sweeter for dipping, try:
- Graham Crackers
- Nilla Wafers
- Ginger Snap Cookies
- French Toast Sticks
- Pretzels
Pumpkin Cheesecake Dip also makes a great topper. Try it on bagels and toast!
A Few Tips & Tricks
- Remember to use pure pumpkin puree, not pumpkin pie filling, in the recipe.
- It’s best to take your low-fat cream cheese out of the fridge ahead of time, so it gets to room temperature when you’re ready to make the dip.
- For convenience, you can easily double this recipe for a larger crowd.
- You can also use a food processor to mix your ingredients.
Substitutions for the Recipe
- You can substitute coconut sugar for brown sugar.
- You can replace the cream cheese with plain Greek yogurt (non-fat).
- You can substitute cinnamon, nutmeg, and allspice for the pumpkin pie spice.
How To Store
This healthy dip is an excellent make-ahead recipe. It keeps in an airtight container in the refrigerator for about a week.
Another fun thing about this recipe is that if you stick it in the freezer for 30-60 minutes, it turns into a frozen pumpkin treat!
How to Make Fluffy Pumpkin Dip
If you want a fluffier version of this dip (and a little less healthy 🙂 ), you can follow the main recipe and add a 1/2 tub of softened Cool Whip whipped topping when mixing all the ingredients.
Try these Pumpkin recipes:
15 of the Best Pumpkin Spice Desserts
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Skinny Pumpkin Dip Recipe
Equipment
- Bowl
- whisk (or mixer)
Ingredients
- 3/4 cup 6 oz 1/3 less fat cream cheese (room temperature)
- 1/4 cup brown sugar
- 1/2 cup canned pumpkin puree
- 2 teaspoons real maple syrup
- 1/2 teaspoon pumpkin spice (or ground cinnamon and nutmeg)
- 2-3 apples (sliced or cookies of choice)
Instructions
- Place all ingredients beside apples in a medium bowl, and beat with a whisk or hand mixer at medium speed until well combined.
- Cover and chill for 30 minutes.
- Serve with apples, graham crackers, or cookies of choice.
Notes
- Remember to use pure pumpkin puree, not pumpkin pie filling, in the recipe.
- It's best to take your low-fat cream cheese out of the fridge ahead of time, so it gets to room temperature when you're ready to make the dip.
- For convenience, you can easily double for a larger crowd.
- This recipe keeps in the refrigerator for about a week.
Nutrition
