Pumpkin Cheesecake Dip

Pumpkin Cheesecake Dip

recipe by

260
calories
6
ingredients
4
servings
4129

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Ingredients

1 can pumpkin 15oz
1 container cream cheese style spread, I used Tofutti non-hydrogenated. For substitutions, see the nutrition info link below. Or for a soy-free alternative, try 1 cup of cashew cream: raw cashews that have been soaked, drained, then pureed into raw cashew butter.
2 tsps cinnamon more if desired
sweetener choice to taste, Amount will depend on whether you’re making this as a dip or a spread. Use up to 1/3 cup for a dip, but you might not even need a tablespoon of sugar or a packet of stevia for a spread. Note that liquid sweeteners will yield a much thin

Nutrition Facts

260
calories
19
g fat
4
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 260
Calories From Fat 170
% Daily Value*
Total Fat 19g
29%
Saturated Fat 11g
55%
Trans Fat g
Cholesterol 60mg
20%
Sodium 180mg
8%
Potassium 790mg
23%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
12%
Sugars 4g
Protein 6g
12%
Vitamin A
320%
Vitamin C
30%
Calcium
10%
Iron
10%

Weight Watchers Points

PointsPlus: 7
SmartPoints: 11