8 ounces fat free cream cheese
1 cup pumpkin
1/4 cup Splenda blend for baking
2 teaspoons pumpkin pie spice
Beat cream cheese and pumpkin until smooth. Add sugar and spice. Beat again.
Serve with fruit, cookies, toasted bagel chips, or cinnamon grahams.
Adapted from Good Housekeeping magazine
October 25, 2006
I heard about this pumpkin dip from a friend, so I had to print the recipe! I can’t wait to try it. It sounds perfect for fall! Thanks
November 25, 2009
Ellen, I plan on making for t’giving…can you substitute sucanat or sugar in place of splenda…same proportions? Thanks
November 26, 2009
Yes, it is delicious made with just sugar – same proportions. I haven’t done much cooking with sucanat, so am not real sure about that one.
Enjoy and HAPPY THANKSGIVING!
Ellen