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Pumpkin Cream Cheese Dip with Cinnamon & Ginger
October 7, 2014 Katie Mitton

Pumpkin Cream Cheese Dip with Cinnamon & Ginger

Serve with gluten free gingersnaps, pretzels & apple slices.

 

1 cup canned pumpkin
1/4 - 1/3 cup sucanat, to taste
1 tsp. cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
8 oz. cream cheese
1/4 cup plain yogurt chopped pecans (optional)  

Add the cream cheese to an oven-safe dish.  Mix in yogurt, pumpkin, sucanat and spices.  Mix well.  Cook in the oven for 20-25 minutes at 400°F.  Stir again once removed from the oven.  Garnish with pecans and serve warm.

Filed in: dessert, gluten free, Recipes, snack, vegetarian
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