Pumpkin Dip Recipe
This creamy pumpkin dip recipe can be made three ways: dairy-free, guilt-free or indulgent with a candied pecan topping. Perfect fall fare!
Servings 6 servings
- 8 ounces cream cheese softened (⅓ less fat, vegan substitute or full fat)
- 1 cup confectioners sugar
- 15 ounce pumpkin puree 1 can; 3 ½ cups, if using fresh
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- 1 cup pecan halves
- 1 Tablespoon butter
- 1 Tablespoon maple syrup
- 1 Tablespoon brown sugar packed
For Dipping, Optional Choices
- Apple slices
- Graham crackers
- Animal crackers
- Vanilla wafers
Using beaters, mix all of the ingredients together.
Store dip in the refrigerator until ready to serve.
Top with candied pecans, if using.
Serve with apple slices, grapes, graham crackers, animal crackers or vanilla wafers.
Preheat oven to 350 degrees F.
Melt butter in a sauce pan over medium heat.
Add maple syrup and brown sugar and stir to combine.
Add pecans and stir to coat.
Spread pecans on a baking sheet lined with parchment paper.
Bake pecans for 5-6 minutes or until golden brown and fragrant.
Cool completely and then coarsely chop.
Calories: 381kcal | Carbohydrates: 34g | Protein: 5g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 143mg | Potassium: 273mg | Fiber: 4g | Sugar: 28g | Vitamin A: 11605IU | Vitamin C: 3.1mg | Calcium: 71mg | Iron: 1.5mg