Skinnytaste · by Gina Homolka★ 4.9 (15)
Pumpkin Pie Dip
NUTRITION · PER SERVING15M COOK
CAL 6%·PRO 4%
CARBS 22G70% OF CAL
2G FIBER3G OTHER17G TOTAL SUGAR
FAT 4G26% OF CAL
3G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and fluffy pumpkin pie dip made with Greek yogurt and whipped cream. Creamy and subtly spiced. Perfect for dipping apples, graham crackers, or gingersnaps.
dessertamericangluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 15 oz can pumpkin puree
- 3/4 cup brown sugar (unpacked)
- 1 teaspoon vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon pumpkin pie spice (or more to taste)
- 6 oz 0% Greek yogurt
- 8 oz Truwhip (frozen whipped topping, thawed)
- cut up apples (for dipping)
At a glance
PER SERVING · TIME 15M
CAL 6%·PRO 4%
CARBS 22G70% OF CAL
2G FIBER3G OTHER17G TOTAL SUGAR
FAT 4G26% OF CAL
3G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 18mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 64mg
- Calcium
- 34mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 18MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.