Pumpkin Dip

A couple of weeks ago, I made a wonderful dip. Steph is making it soon and will get a picture on here for us since I didn't take one then. It is so yummy and fitting for this time of year! It isn't low calorie though...darn that powdered sugar! I wonder if I could tweek it with some fat free cream cheese and splenda? I might give it a try soon.

1 package of cream cheese
15 oz can of pumpkin
16 oz. box of powdered sugar
cinnamon and either ginger, nutmeg or pumpkin pie spice. ... Read More

Beat the cream cheese till soft, then add sugar. Add pumpkin after its well mixed. I used nutmeg because I didn't have either the ginger or the pie spice and it was fine. I added a bit more cinnamon than it called for...so just add a little at a time and taste it till you like it. I served it with apples, pears, graham crackers, nilla wafers and ginger snaps!


I am doing Weight Watchers right now and found this one for a friend. If the above doesn't work out, I'm going to try this one! The points for the recipe are included!
Ingredients:

1 1/4 cup apple juice
1 pkg vanilla instant pudding, sugar free (3.4 ounces)
1 can pumpkin (reg size)
3/4 tsp pumpkin pie spice (1/2 to 1 tsp)

In a mixing bowl, combine apple juice, pumpkin and dry pudding mix.
Beat on low speed for 2 minutes. Stir in pumpkin pie spice. Let stand for
5 minutes. Serve on toast or English muffin. Store in refrigerator for up to 3 days.

SERVING SIZE: 4 tablespoons

POINTS: 1

PER SERVING: 50 Calories, Trace Fat, 1 g Fiber