Creamy Pumpkin Pie Dip

Ingredients

• 0.5 cup Pumpkin puree (Plain canned pumpkin, not pumpkin pie filling)
• 0.25 teaspoon Ground cinnamon (Or a pinch, to taste)
• 1 tablespoon Granulated sugar (Heaping tablespoon)
• 0.5 cup Whipped cream (Freshly whipped or store-bought)
• 1 pinch Nutmeg (Freshly grated preferred)
• 12 pieces Gingersnap cookies (For serving/dipping)
• 1 cup Grapes (For serving/dipping, optional)

Instructions

1. Combine pumpkin, cinnamon, and sugar

   In a mixing bowl, add 0.5 cup pumpkin puree. Sprinkle in about 0.25 teaspoon ground cinnamon (or a pinch to taste). Add a heaping tablespoon of granulated sugar.

   Time: PT2M

2. Add whipped cream

   Add 0.5 cup whipped cream to the bowl with the pumpkin mixture.

   Time: PT1M

3. Mix until creamy

   Stir the mixture thoroughly with a large spoon until smooth and creamy. Make sure all ingredients are well incorporated.

   Time: PT2M

4. Transfer and garnish

   Transfer the dip to a serving bowl. Top with a dollop of whipped cream and a pinch of freshly grated nutmeg.

   Time: PT1M

5. Serve with dippers

   Serve immediately with gingersnap cookies and grapes (or other fruit) for dipping.

   Time: PT2M

Nutrition Facts

Calories

140

Protein

2g

Carbohydrates

22g

Fat

5g

Fiber

2g