Pumpkin Pie DipPumpkin Pie Dip
Pumpkin Pie Dip
Pumpkin Pie Dip
Fresh Thyme's pumpkin pie dip recipe sports just three ingredients! Make sure to purchase the pumpkin pie mix and not plain canned pumpkin.
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Recipe - Downers Grove, IL
Meghans Pumpkin Pie Dip.jpg
Pumpkin Pie Dip
Prep Time5 Minutes
Servings16
0
Ingredients
1 cup of whole milk ricotta cheese
1 cup canned organic pumpkin pie mix
1 (5.3 oz.) container Fresh Thyme vanilla nonfat Greek yogurt
Chopped pecan pralines, for garnish
Chopped candied ginger, for garnish
Directions
  1. In a food processor, combine ricotta, pumpkin pie mix, and yogurt. Cover and process until smooth.
  2. Transfer dip to a serving bowl. Cover and refrigerate for 2 hours or until chilled.
  3. To serve, garnish with chopped ginger and pecans; accompany with desired dippers.
Nutritional Information

Suggested dippers: Fresh Thyme gingersnaps and vanilla wafers, sweet potato chips, and/or apple slices, for serving

Each serving contains: 51 calories, 2 g fat, 1 g saturated fat, 0 g trans fat, 8 mg cholesterol, 39 mg sodium, 5 g carbohydrates, 1 g fiber, 4 g sugar, 3 g protein. Daily values: 18% vitamin A, 0% vitamin C, 5% calcium, 1% iron.

5 minutes
Prep Time
0 minutes
Cook Time
16
Servings

Shop Ingredients

Makes 16 servings
1 cup of whole milk ricotta cheese
Not Available
1 cup canned organic pumpkin pie mix
Not Available
1 (5.3 oz.) container Fresh Thyme vanilla nonfat Greek yogurt
Oikos Triple Zero Vanilla Greek Yogurt
Oikos Triple Zero Vanilla Greek Yogurt - 5.3 Ounce
$1.79$0.34/oz
Chopped pecan pralines, for garnish
Not Available
Chopped candied ginger, for garnish
Fresh Thyme Crystalized Ginger
Fresh Thyme Crystalized Ginger - 2 Ounce
$3.99$2.00/oz

Nutritional Information

Suggested dippers: Fresh Thyme gingersnaps and vanilla wafers, sweet potato chips, and/or apple slices, for serving

Each serving contains: 51 calories, 2 g fat, 1 g saturated fat, 0 g trans fat, 8 mg cholesterol, 39 mg sodium, 5 g carbohydrates, 1 g fiber, 4 g sugar, 3 g protein. Daily values: 18% vitamin A, 0% vitamin C, 5% calcium, 1% iron.

Directions

  1. In a food processor, combine ricotta, pumpkin pie mix, and yogurt. Cover and process until smooth.
  2. Transfer dip to a serving bowl. Cover and refrigerate for 2 hours or until chilled.
  3. To serve, garnish with chopped ginger and pecans; accompany with desired dippers.