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Pumpkin Pie Dip

by Stacey Antine, MS RD and HealthBarn USA

Servings: 25 (2 Tablespoons Per Serving)
Nutrition Facts
Serving Size 2 Tablespoons
Amount per serving
Calories 35
% Daily Value*
Total Fat 1g2%
 Saturated Fat 1g5%
 Trans Fat 0g 
Cholesterol 5mg2%
Sodium 25mg1%
Total Carbohydrate 5g2%
 Dietary Fiber 1g4%
 Sugars 3g 
Protein 1g 
Vitamin A50%
Vitamin C2%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

This pumpkin dip is a holiday favorite!

We love pumpkin pie, so we decided to create a creamy dip that tastes just like it. Serve this recipe as an appetizer or dessert because it tastes great dipped with sliced apples, pears or salty whole grain pretzels. It's definitely a crowd-pleaser that is easy to make, loaded with vitamin A, low in saturated fat and tastes amazing.


6 ounces, low fat cream cheese, room temperature 
⅓ cup, reduced fat Greek yogurt
15 ounces (1 can) roasted pumpkin, no sugar added
2 ½ teaspoons cinnamon, ground
1 teaspoon all spice, ground
1 teaspoons cloves, ground
⅛ teaspoon, nutmeg, ground (a pinch!)
3 tablespoons agave nectar
2 tablespoons brown sugar
⅛ teaspoon sea salt


  1. In a food processor, place cream cheese and Greek yogurt and blend until smooth.
  2. Add remaining ingredients in the food processor and blend until smooth.
  3. Cover and refrigerate for at least 30 minutes before serving with sliced fruit or salty whole grain pretzels.
Rate this article:  Average 3.5 out of 5

About the author:

Stacey Antine MS RD

Stacey Antine, MS RD

Founder of HealthBarn USA, a leader in healthy-lifestyle educational programs for kids and families. For more information go to




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