People think I’m crazy when I say I don’t like pie crust! I don’t know why but it’s apparently just a sin! I do love pumpkin pie, however, and if you do too, you’ll love this dip! I used a healthier version and made it a little unhealthy (oops!) BUT it’s worth it!!
-1/2 cup heavy whipping cream
-6 ounces reduced-fat cream cheese, at room temperature
-1/3 cup plain greek yogurt
-1 can pure pumpkin (not pumpkin pie mix)
-2 tablespoons agave nectar
-2 tablespoons packed brown sugar
-2 teaspoons ground cinnamon
-1 teaspoon pumpkin pie spice
-1/8 teaspoon sea salt
-2/3 cup powdered sugar
First you can combine all ingredients other than heavy cream and powdered sugar in a food processor. You’ll also want to beat the heavy cream until stiff peaks form in a stand mixer or with a hand mixer. Once peaks are formed, add your processed mixture into the whipped cream. Once combined, you can gradually add your powdered sugar. Serve with cinnamon sugar pita chips (I made cinnamon sugar tortilla chips), pretzels, or fruit and enjoy!
**Recipe adapted from Appetite for Life