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Pumpkin Dip

October 21, 2009

Another pumpkin recipe! I had some leftover pumpkin from the Pumpkin Walnut Bars I made this past weekend so I decided to try another healthy pumpkin recipe. Oh yeah, those bars were demolished between Brennan and I within a couple days. I have a couple things I would like to tweak in that recipe, possibly add chocolate chips or raisins instead of the walnuts? The possibilities are endless when it comes to baking…
Anyways, I don’t think I have mentioned here, but I’ve been asked to host a healthy fall cooking workshop at Loyola Marymount University next month and I am currently testing and writing recipes for it, so expect to see a lot more fall ingredients and holiday dishes! Anyone have any no-cook recipes that I can use? Unfortunately, I won’t have access to any cooking equipment so I’m going to be bringing all the food in with a couple cold dishes that I can prepare during the workshop. This pumpkin dip is going to be one of the cold dishes. I actually ate this with an apple today for an afternoon snack and it has held me over for 4 hours so far thanks to all the fiber in the pumpkin. Here’s a power snack that will help get you through the midday slump, dip with cinnamon pita chips or sliced apples.

Pumpkin Dip

Makes 1 cup


  • 1/4  cup  reduced-fat whipped cream cheese
  • 2 tablespoons  brown sugar or sugar substitute
  • 1/2  cup  canned pumpkin puree
  • 2  tablespoons reduced sugar maple syrup
  • 1  teaspoon  ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Toppings: sliced almonds


Place all ingredients in a medium bowl, and mix until well blended.  Cover and refrigerate for 30 minutes. Serve with apples or pita chips


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