Skinny Pumpkin Dip

Sweet Treats

I. Love. Pumpkin. Pie...therefore, I love pumpkin pie dip. Eating pumpkin dip is like choosing your ratio of pie filling to pie crust. You take a cookie (crust) and you can put as much or as little dip (filling) on it as you want! It gets better...my pumpkin pie dip recipe cuts on calories but still tastes delicious...

Lovin' the festive pumpkin bowl.

Pumpkingredients:

• 6 ounces (3/4 cup) reduced-fat cream cheese
• 1/4 cup packed brown sugar
• 1/4 cup Truvia (artificial sweetener)

**Note: if you don't like using artificial sweeteners, use 1/2 cup brown sugar instead of 1/4 brown sugar + 1/4 Truvia

• 3/4 cup canned pure pumpkin
• 1/2 cup light Cool Whip

• 2 teaspoons sugar-free maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• Gingersnap cookies
• Cinnamon-dusted apple slices (as it sounds - sprinkle cinnamon on slices of apple)

Recipe:

-Place cream cheese, brown sugar, Truvia, and canned pumpkin in a bowl. Beat with a mixer at medium speed until blended.

Dip will look like this post-mixer.

-Fold in the cool whip until blended.

-Add maple syrup, cinnamon, and pumpkin pie spice. Beat (or hand mix, depending on the consistency you prefer) until smooth.

Mmmmmm...

-Refrigerate for 20 minutes and serve with apples and gingersnap cookies!