Ingredients
Main Ingredients
- 15-ounce can pumpkin puree (approximately 1 3/4 cups)
- 1 ½ cups (12 ounces) cottage cheese
- ½ cup (4 ounces) plain Greek yogurt
- 2 tablespoons packed brown sugar
- 6 tablespoons maple syrup
- 1 pinch sea salt
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 1/2 teaspoons pumpkin pie spice
Toppings and Serving
- 1 tablespoon chopped pepitas (optional)
- Graham crackers, sliced apples, or gingersnaps for dipping
Instructions
- Blend Ingredients: Add the pumpkin puree, cottage cheese, plain Greek yogurt, brown sugar, maple syrup, sea salt, vanilla bean paste, and pumpkin pie spice into a blender or food processor. Blend the mixture until it becomes very smooth and creamy, ensuring all ingredients are well combined.
- Serve: Pour the smooth dip into a serving bowl. Top with chopped pepitas and optionally add a light sprinkle of pumpkin pie spice for extra flavor and texture. Serve immediately with graham crackers, sliced apples, or gingersnaps for dipping.
- Storage: Store any leftovers in an airtight container in the refrigerator. For best freshness and taste, consume the dip within 5 days.
Notes
- This dip is best served chilled but can be enjoyed at room temperature.
- For a dairy-free version, substitute cottage cheese and Greek yogurt with plant-based alternatives.
- Adjust sweetness by varying the amount of maple syrup and brown sugar to taste.
- Chopped pepitas add a nice crunch but can be omitted if preferred.
- Use fresh pumpkin pie spice or make your own with cinnamon, nutmeg, ginger, and cloves.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Low Fat
