If you haven’t noticed, I’m a little pumpkin-licious this time of year. Did you hear about the pumpkin shortage? Maybe they should check my pantry! HA. No but really, if you see a pumpkin you better grab it… there might not be any left.
Pumpkin is worth way more than the traditional pumpkin loaf or pie, although delicious–let’s spice it up a bit. Have you tried pumpkin soup, stirred in oatmeal, or simply roasted in the oven? It’s loaded with skin and eye loving beta-carotene and to me it’s the taste of fall.
So I put pumpkin to the test and turned it into a dip. Unlike other recipes out there, it’s not loaded with tons of added sugar and fat. It pairs well with ginger snaps and tart green apples. And makes an awesome vehicle for more fruits and veggies or a smear for bagels, pancakes, or oatmeal topping. This dip is lip smacking good making it a great afternoon snack or a festive parrtay favorite.
Spiced Pumpkin Dip
makes 1 cup
4 oz 1/3 reduced fat cream cheese, room temperature
1/4 cup pumpkin puree
1/4 cup Cabot greek vanilla bean yogurt
1/2 cup light cool whip, thawed
1/2 tsp cinnamon
1/8 tsp each nutmeg, ginger, cloves (or sub in 1 tsp pumpkin pie spice for spices)
garnished with raw pumpkin seeds, walnuts, and a dust of cinnamon
It’s that time again for the Recipe Redux! This month’s theme is a little saucy. We are whipping up our healthier favorites when it comes to toppings, dips, and spreads. Check out these other awesome bloggers to see what they’ve got cookin’.
Are you a pumpkin lover too? How do you enjoy the fall veg?