This may come as a shock to you, but I am not really a fan of pumpkin.
Well, at least I wasn't until this week. You see, I have been on a mission to create recipes that will make me fall in love with the orange squash.
And by golly, I've done it.
When I first whipped this up, I admit I wasn't in love. I set it in the fridge over night and gave it another chance the next day.
Something magical happened over those hours it was chilling. The lovely flavors of autumn had a chance to really meld together, and the outcome is truly delicious!
Dare I say...
I love this dip! I will be making it again. I will bring it to fall gatherings!
And the best part? It's HEALTHY!
Like, you can eat a very generous portion and have zero guilt. And super happy taste buds. Yay!
by: Back For Seconds
- 3/4 cup pumpkin puree
- 5 oz nufchatel cheese (or fat free cream cheese)
- 4 packets nectresse (or other zero calorie sweetener)
- 3/4 tsp cinnamon
- 1/8 tsp nutmeg
- dash of ginger
- cinnamon chips for garnish (optional)
In a medium bowl blend softened cream cheese until smooth and creamy. Add in remaining ingredients and mix well. Cover and chill at least a few hours to let it set up (I chilled mine over night). Sprinkle with cinnamon chips and serve with graham crackers.