Pumpkin dip

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

Ingredients

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
Serve with crackers, naan or pita bread, or apple or pear slices*

Directions

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

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Option not included in nutrition facts*