Best Low Carb 5 Minute Creamy Pumpkin Dip
This is truly a dynamite low-carb pumpkin dip recipe. I don’t know how many pumpkin dips you’ve sampled over the years, but regardless of whether they were low carb or sugar filled, this one is the best.
Besides being simple and easy, this creamy pumpkin dip is ready in 5 minutes: Smooth and with a depth of taste that’s only achieved by adding the Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker and a surprise muffin mix infusion. This combo achieves a synergy of tantalizing flavors. Let's face it, most pumpkin dips taste like sugared raw squash (uncooked pumpkin). Not so with this one.
The Cinnamon Pita Chips make perfect sweet “scoopers”. Great combo! Or try it with the Everyday Gourmet™ Low Carb Cinnamon Apple Cookies or celery sticks if you’d prefer.
- 1/2 cup pure pumpkin (like Libby's)
- 4oz cream cheese
- 2 tablespoons Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker
- 2 tablespoons Apple Cinnamon Low Carb Muffins Mix
- 1/3 cup water
- 1 teaspoon pumpkin pie spice (or sub: 1 tsp cinnamon & 1/4 tsp ginger)
- 1 bag Cinnamon Pita Chips - Lo Carb
This recipe makes 6 servings. May be doubled if desired.
Cook’s Tip: Heating the pumpkin and spices also assists in helping remove the “raw” uncooked edge of the pumpkin and permits the spices to mellow a bit with the pumpkin and cream cheese.
Combine pumpkin and pumpkin pie spice in microwave safe bowl (or small sauce pan for stovetop use). Stir and add cream cheese. If using microwave, heat on high for a minute or so, remove and stir to completely blend in cream cheese to a creamy consistency. If using stovetop, stir over medium low heat for 2-3 minutes until cream cheese is very soft and pumpkin and spices are heated. Remove from heat and stir to remove cream cheese lumps and achieve a creamy consistency.
Add Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker , dry muffin mix, and water. Stir until smooth and creamy.
Serve warm or chilled with Carb Counters™ cinnamon pita chips or with biscotti or low carb cookies, or celery sticks. Freeze for up to 2 months to defrost and serve for special occasions. Makes six 3 tablespoon servings at 3 net carbs per serving (including pita chips).
*Place dip (to serve in) 9” pie pan, as shown, and add ½ cup chopped pecans over top of pumpkin dip.
*If a very sweet version of this recipe is desired, add additional low carb sweetener.
*If more pumpkin is wanted, add up to two tablespoons more pumpkin.
*Add chopped pecans.
*Add chopped fresh cranberries.
*Add 1 teaspoon orange extract.
Fat Free Version:
Use fat free cream cheese in place of regular cream cheese.