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Published on October 19, 2016

Pumpkin pie dip recipe

Makes 24 servings


  • 6 oz. reduced fat cream cheese, room temperature
  • ⅓ cup low fat Greek yogurt
  • 1 (15-oz.) can pumpkin, no sugar added
  • 2 ½ tsp cinnamon, ground
  • 1 tsp allspice, ground
  • 1 tsp cloves, ground
  • ⅛ tsp nutmeg ground
  • 5 Tbsp. honey
  • ⅛ tsp sea salt


In a food processor, place cream cheese and Greek yogurt and blend until smooth. Add remaining ingredients in the food processor and blend until smooth.

Cover and refrigerate for at least 30 minutes before serving with sliced fruit or pretzels.

Nutrition analysis per serving (about 2 Tbsp.): 45 calories, 2.5 g fat, 1 g protein, 5 g carbohydrate, 1 g fiber, 40 mg sodium

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