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Pumpkin dip

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    Pumpkin dip Heart Smart Low Sodium

    This recipe uses 100% pure pumpkin, which provides fiber for healthy digestion and vitamin A for healthy skin and eyes. Just be careful not to confuse it with not-so-healthful canned pumpkin pie filling.


    6 ounces fat-free cream cheese, softened
    1 15-ounce can no-salt-added 100% pure pumpkin
    1/2 cup brown sugar
    1/4 teaspoon ground nutmeg
    1 1/4 teaspoons ground cinnamon
    1/2 teaspoon ground ginger
    1/8 teaspoon ground clove
    1 16-ounce container lite whipped topping, thawed
    32 graham crackers


    1. In a medium bowl, combine softened cream cheese, pumpkin puree, brown sugar and spices. Mix until well-blended.
    2. Fold in thawed whipped topping until well-blended.
    3. Place in refrigerator until set (about 2 hours). Serve with graham crackers.

    Makes 32 servings

    Recipe contains: wheat, milk

    Carb choices per serving: 1

    Pumpkin-dip cream cheese

    Recipe tip: Set the cream cheese out to soften at room temperature for 30 to 60 minutes before making this recipe. Forget this step? No problem! You can also place the cream cheese in a heat-safe bowl and cook in the microwave on high for 15 to 20 seconds.

    Nutrition Facts