For the last two years I have made this seasonal pumpkin pie dip. It is super quick, doesn’t call for a lot of ingredients and offers up some fab, fall-themed presentation for Halloween parties. But the best part is it tastes like you are indulging in decadent pumpkin pie with fluffy whipped topping laced into every bite.
This dip is also wicked flexible. It keeps for up to a week in the fridge so I used it as a topping for the boys’ breakfast waffles, iced vanilla cupcakes with it as a healthier frosting alternative, and ate way too much of it with a spoon—parfait style.
This recipe is derived from here but I’ve tweaked it a little bit so the sugar and calories are reduced even further without loosing the taste. Makes 12, 1/2 cup servings.
- 15 oz can pumpkin (I use Trader Joe’s Organic canned pumpkin)
- 1/2 cup brown sugar or coconut sugar In The Raw
- 1 tsp vanilla
- 1/8 tsp cinnamon
- 6 oz Vanilla Greek yogurt.
- 9 oz Skinny Truwhip (I use this because it doesn’t contain high fructose corn syrup or hydrogenated oils).
- 1 small Pie Pumpkin
- 3 Apples (I used the Organic Honey Crisp variety)
Mix pumpkin with brown sugar, vanilla and cinnamon.
Fold in Skinny Truwhip. Note: Skinny Truwhip is sweeter than Cool Whip Light even though it only has 2 grams of sugar per serving. This helps sweeten the dip since we are using less brown sugar than the original recipe calls for (1/2 cup vs. 3/4 cup)
Fill your pumpkin with dip and chill in the fridge for an hour. Cut your apples right before you are going to serve so they don’t brown. Ginger Snaps and graham crackers make great mini dippers as well.