Pumpkin Cheesecake Dip

May 24, 2013

I am obsessed with pumpkin in my food. I really love it & it’s healthy… This one is a great snack for after school or any time. I hope you enjoy it as much as I do.

1 can pumpkin (15oz)
1 container cream cheese-style spread (I used Tofutti non-hydrogenated. For substitutions, see the nutrition info link below. Or for a soy-free alternative, try 1 cup of cashew cream: raw cashews that have been soaked, drained, then pureed into raw cashew butter.)
2 tsp cinnamon (more if desired)
¾ tsp pumpkin pie spice
1½ tsp pure vanilla extract
sweetener of choice to taste (Amount will depend on whether you’re making this as a dip or a spread. Use up to ? cup for a dip, but you might not even need a tablespoon of sugar or a packet of stevia for a spread. Note that liquid sweeteners will yield a much thinner dip, so either powdered sugar or stevia are recommended.)

Nutritions

Calories
62

Sodium
36mg
1% DV

Fat
4g
7% DV

Protein
1g
2% DV

Carbs
3g
1% DV

Fiber
0.9g
3% DV