Pumpkin Pie Cheesecake Dip

  • U Serves 4 People
  • P Prep: 00:05
  • P Cook: 00:01
Pumpkin Pie Cheesecake Dip

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

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

U More Recipes By @f00dventures:

Five Ingredient Apple Nut Oat Bars Vegan Snickerdoodle Ice Cream Infused Pancakes Five Min Cinnamon Sugar Donuts (Vegan) Chocolate and Peanut Butter Cream French Toast Bake

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