This is an easy and delicious recipe for a sugar free and low carb pumpkin dip.
Servings: 20-30 depending on use
Sucralose Sweetener such as Splenda- 1 ½ cups.
Cornstarch- 4 tablespoons.
Neufchâtel or Cream Cheese- 2 8 ounce packagessoftened.
Canned Pumpkin- 1 15 ounce can.
Pumpkin Pie Spice- 1 tablespoon
In a mixing bowl, blend together the sweetener and cornstarch and then set this aside. If you are wanting to use a different sweetener, please see this post for alternatives.
For best results, the Neufchâtel or Cream Cheese should be as softened as possible. If yours is not, simply remove the wrapper and place in into a microwave safe plate or bowl. Microwave in 10 second increments until soft.
In a new mixing bowl, cream together the Neufchâtel or Cream Cheese and the pumpkin from the can. Cream these together until smooth.
Now add your sugar alternative and cornstarch from the first bowl to the second bowl. Also, add the pumpkin pie spice to the bowl. Mix until well blended
Refrigerate your dip for at least 30 minutes before serving.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!