But I’m also a pumpkin freak. I think this week alone, I’m going to share THREE pumpkin recipes on here! I’m just a tad bit addicted. So if you’re like me, stay tuned for more pumpkin recipes this week!
Fall is the best time of year, in my opinion. I live in Southern California, so the seasons aren’t super prevalent. But by October I’m usually beyond ready for fall to start. I love the cooler weather, sweaters, hot wassail or hot chocolate, and just about anything pumpkin related.
It just BARELY started to cool down here. My husband and I went out with some friends this last weekend and I wore boots! It was very exciting. 🙂
Let’s get back to this pumpkin dip. Anything sweet that I can dip Nilla Wafers into, is my favorite. You just throw everything into a food processor and then serve. There’s only 117 calories in 1/4 cup! It’s pretty rich stuff so you most likely won’t need more than that.
I made this dip two times in two days and it was gone within hours both times, devoured by my boys (ahem, and me). Like I said, pumpkin recipes = love. 🙂
- 1 (8-oz) package light cream cheese
- ¾ cup canned pureed pumpkin
- 2 Tbsp. fat free vanilla Greek yogurt
- ¾ tsp. cinnamon
- ¼ tsp. nutmeg
- ⅛ tsp. cloves
- 1½ Tbsp. Truvia sweetener
- ½ tsp. vanilla extract
- Nilla Wafers and Gingersnaps for dipping
- Combine all ingredients into a food processor. Blend together until combined and creamy. Pour into a bowl and serve with Nilla Wafers, gingersnap cookies or graham crackers. Enjoy!
To celebrate fall and pumpkin season, I teamed up with a bunch of other bloggers to share some fall ideas, just for you! Lots of fun recipes, decorating ideas & tips. So grab the recipe above for this delicious skinny pumpkin dip and then scroll to the bottom to get some more fall ideas from my blogger friends!
Check the gallery below and visit some of my blogging friends to see their awesome ideas!!