Pumpkin Cheesecake Dip

Now’s the time of year when pumpkin spice everything is overloading the supermarkets. Rather than caving in to unhealthy pumpkin spice cookies or coffee drinks, give this festive dip a try to satisfy your hankering for fall flavors!

You can pair this healthier dip with graham crackers, gingersnaps or fresh fruit as an appetizer at your fall gatherings. You can also spice up your morning routine by spreading this onto your whole-grain bagel or pancakes, or even dolloping some on top of oatmeal. This dip is a tasty way to still enjoy pumpkin spice while still being “nice” to your diet.

Be sure to try these recipes if you liked this one:

Photo credit: Kristina Paukshtite

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Ingredients

  • 1 (15 oz.) can of pumpkin puree (don’t use pumpkin pie filling)
  • 2 (8 oz.) packages of low-fat cream cheese at room temperature
  • 2 tsp. cinnamon, or more to taste
  • 3/4 tsp. pumpkin pie spice
  • 1.5 tsp. pure vanilla extract
  • 1/3 cup of honey (or more to taste)

Pumpkin Cheesecake Dip

Instructions
1. Combine all ingredients and mix in a food processor or blender until smooth.
2. Serve immediately or keep in the refrigerator for up to five days. Enjoy!

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  1. Does Grace have a cookbook? If not, I hope she will create one! Or a website I can follow.

    I watch her on Channel 7 and would love to be placed on a mailing list for her recipes or purchase her cookbook. I appreciate her ideas and plan on using her mashed potato cauliflower white bean recipe, as well as the pumpkin cheesecake spread. MANY thanks!
    I have recently lost 110 pounds under the guidance of my doctors office (wellness program) and plan on KEEPING it off. I need help learning how to ‘think like Grace”. I have BCBS Messa and love it! Please help!

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