This low-carb version of pumpkin pie dip, will leave your guests satisfied this Thankgsiving day!
- 1 Block of 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.
Serve with flax crackers, fruit, veggies, or just grab a spoon!
- Category: Dessert
- Method: Non-Cook
- Cuisine: American
Keywords: pumpkin pie dip