This low-carb pumpkin pie dip is a great alternative to pumpkin pie. It travels well, is quick and easy to make, and tastes just like pumpkin pie!
Thanksgiving will be here before you know it, it always seems to sneak up on me. Early Thanksgiving meal and party planning is key here, so I’ve started collecting Thanksgiving recipes. Some are high-carb dishes that need some work and others, like this one are already low-carb requiring just a few small changes.
My favorite place to hang out online is on food blogs, any free time I have is usually dedicated to reading through whatever is in my Google Reader and I subscribe to a ton of food blogs. I came across Kitchen Simplicity, a Canadian food blog that has come up with some really great no-bake Thanksgiving recipes. Including this fantastic Creamy Pumpkin Pie Dip and Mini “Pumpkin” Cheese Balls.
I’ve made some adjustments to Cheri’s recipe to lower the carb count down to nearly zero, so you can save those precious carbs for something more interesting…more veggies!
I’d love to know what you think about this recipe, low-carb pumpkin pie dip is a bit different then the normal pumpkin pie, but it tastes similar.
- 8 oz. Room Temperature Cream Cheese
- 1 Cup Canned Pumpkin
- 1 Tbs. Pumpkin Pie Spice
- 1 tsp. Cinnamon
- 1/2 tsp. Ginger
- 1/2 tsp. Vanilla Extract
- 1/4 Cup Sour Cream
- 3/4 Cup Erythritol or Sweetener of Choice
- Mix together cream cheese and canned pumpkin with hand mixer until smooth.
- Mix in the rest of the ingredients.
- Chill in refridgerator.