Pumpkin Pie Cheesecake Dip

U Serves 4 People
P Prep: 00:05
P Cook: 00:01

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)

Amount Per Serving

Calories 127

Calories from Fat 33

% Daily Values*

Total Fat 3.69

5.68%

Saturated Fat 3.21

16.05%

Polyunsaturated Fat 0.15

Monounsaturated Fat 0.24

Cholesterol 0.00

0.00%

Sodium 69.68

2.90%

Potassium 107.68

Total Carbohydrate 19.08

6.36%

Dietary Fiber 1.29

5.16%

Sugars 14.81

Protein 3.27

Vitamin A 0.00%

Vitamin C 2.50%

Calcium 6.33%

Iron 4.90%

* Nutritional Values are estimated and may vary

³ Description

Fall is all around so embrace it with this pumpkin pie cheesecake dip! Pairs great with cinnamon pita chips! Also pairs great with just a spoon. No judgement if you just eat it by the spoonful.

² Ingredients

1/2 cup, mashed Cooked Pumpkin
1/2 tsp Allspice Ground
1 tsp Cinnamon
1/2 tsp Nutmeg (Ground)
0.2 cup, packed Brown Sugar
8 serving (serving = 2 tbsp) Kraft Cool Whip
1/2 serving (serving = 8 oz) Chobani Nonfat Plain Greek Yogurt

q Directions

Pumpkin pie cheesecake dip

- 1/2 cup pumpkin puree (not pumpkin filling) or baked sweet potato
- 1/2-3/4 cup plain greek yogurt - add more to desired thickness
- 1 cup SO Delicious cocowhip
- 1 tsp cinnamon
- sprinkle each allspice and nutmeg
- 1/8 cup brown sugar or date sugar

Combine all ingredients in a food processor (or mix well by hand) until smooth and creamy. let set in fridge then top off with a dollop of cocowhip and cinnamon before serving.

Recipe Provided by @f00dventures

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