Pumpkin Pie Spiced Almond Butter Dip Spread Food
PUMPKIN PIE DIP
I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It's also great served with sliced pears and apples, or as a spread on zucchini bread. -Laurie LaClair, North Richland Hills, Texas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- Beat cream cheese and confectioners' sugar until smooth. Beat in pumpkin, sour cream and spices until blended. Transfer to a bowl; serve with gingersnaps. Refrigerate leftovers.
Nutrition Facts : Calories 65 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 24mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN PIE SPICED ALMOND BUTTER DIP SPREAD
This is a very easy recipe I recently came up with. Add as much Splenda and Pumpkin Pie Spice as you'd like. I never used measurements.
Provided by TVan8879
Categories Breakfast
Time 6m
Yield 1 dip, 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine Almond Butter with Almond Milk.
- Mix in Splenda and Pumpkin Pie Spice.
- Chill (Optional).
Nutrition Facts : Calories 826.4, Fat 77.2, SaturatedFat 7.3, Sodium 587.5, Carbohydrate 27.7, Fiber 4.8, Sugar 6.4, Protein 19.7
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