Low fat ricotta, mascarpone, pumpkin puree and fall spices make a whipped Sweet Pumpkin Dip Recipe that will be your healthier go-to dessert recipe this holiday season!
10-Minute Pumpkin Dip Recipe
I knew moving my pumpkin pie spice to the front of the spice rack was going to come in handy one of these days soon! No – not for a pumpkin spice latte. While I *heart* that darn drink, I wanted to make a more literal pumpkin based recipe. And, OMG – am I glad I did! This sweet pumpkin dip recipe not only instantly shot to the top of my favorite desserts, it provided a little future inspiration for the Thanksgiving feast I’ve started planning out in my head. Yeah – you might say I’m a little early with my holiday meal prep. But food is what I do. And I love it!
Possible to Out-Pumpkin Pumpkin?
As far as desserts go, this sweet pumpkin dip recipe is a breeze to make. Velvety mascarpone, pumpkin puree and low-fat ricotta cheese all go in the blender with some of my favorite fall spices. Ground ginger and cinnamon bring an almost spicy element to the party. However, that’s tempered by the sweetness of a few tablespoons of maple syrup. As soon as the blender stopped whirring away, I got to dipping! I hope it doesn’t sound too dramatic to say that the flavor was a bit of a revelation. Is it possible to out-pumpkin pumpkin?
Get Your Dip On
The freewheeling premise behind this pumpkin dip recipe is that you can dip whatever you want in this sweet, fluffy whipped mixture. Feeling the pull of cookies or biscotti? They taste wonderful after a dip in this pumpkin mixture! Chocoholic? Nice! Me too. In fact, a less sweet dark chocolate plays so nicely with the sweet pumpkin spice laden mixture. More of a fruit-for-dessert kind of eater? Go for it! I can’t recommend dipping strawberries highly enough. In fact, the sweet and slightly-tart red berries were my favorite of all the delicious edible dipping utensils I tried with this pumpkin dip recipe.
The Best Laid Plans…
It was between luxurious bites, alternating from dipped gingersnaps to dipped walnuts, that I had an idea. Uh-oh! This sweet pumpkin dip recipe could make an excellent no-bake pumpkin pie filling for Thanksgiving. A graham cracker and gingersnap crust filled with this luscious whipped pumpkin filling might just be the recipe hack I’ll need to pull me through the rapidly approaching holiday season. I’ll let you know how it goes! What’s your favorite autumn dessert? Does it have pumpkin spice in it? Tell me about your fave fall sweets in the comments!
Other simple, delicious and comforting recipes that are perfect for autumn:
- Oven Roasted Brussels Sprouts With Bacon, Cranberries and Walnuts
- Hearty Farro Salad
- Slow Cooker Autumn Vegetable Soup
- Dutch Apple Pie
- Smashed Red Potatoes With Garlic and Chives
Did you like this Sweet Pumpkin Dip Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Print10-Minute Pumpkin Dip Recipe
Low fat ricotta, mascarpone, pumpkin puree and fall spices make a whipped Sweet Pumpkin Dip Recipe that will be your healthier go-to dessert recipe this holiday season!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 people 1x
- Category: Snacks
- Cuisine: American
Ingredients
- 4 ounces low-fat ricotta cheese
- 4 ounces mascarpone cheese
- 2–3 teaspoons pumpkin pie spice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 3 tablespoons pure maple syrup
- 15 ounces can pumpkin puree
Instructions
- Place all the ingredients in a blender and blend until smooth.
- Serve with gingersnaps, biscotti, apple slices, strawberries, dark chocolate, walnuts, pecans, etc.
Notes
This Sweet Pumpkin Dip Recipe is:
Low in sodium
High in manganese
High in vitamin A
Serving size is ¼ cup of sweet pumpkin dip per person
Nutrition
- Serving Size:
- Calories: 170
- Sugar: 26.3 g
- Sodium: 51.8 mg
- Fat: 5.2 g
- Saturated Fat: 3.1 g
- Carbohydrates: 30.3 g
- Fiber: 0.7 g
- Protein: 1.3 g
- Cholesterol: 2.9 mg
Keywords: recipe, dessert, party appetizer, Thanksgiving, Halloween
I have seen the Libby recipe which uses cream cheese instead of marscapone and ricotta. As I do not know any of those ingredients, how do you think they would compare?
Hi J,
By using a mix of mascarpone and low fat ricotta, you are lowering the fat content (unless you are using low fat cream cheese) and making the texture much fluffier. The flavor is also more sweet and authentic to pumpkin pie since it doesn’t have any sourness like cream cheese does 🙂