We have a lot of parties and get togethers at my house. My love language is cooking for people, so I love having lots of friends and family for dinner. I try to do it at least a few times a month. Usually that includes a lot of children too. The key to having little people over and them being happy is to feed them well. And often. I set a cute kids table and make them their own special appetizer tray. Grapes, Goldfish, cheese, strawberries, olives. It doesn’t have to be fancy, and usually, I just pull stuff from my pantry. The important part of this is to make it look special. My healthy pumpkin pie dip is perfect for the kid’s table. They love it, it tastes just like pumpkin pie! Having their own appetizer makes them feel like they are a part of the party too. Coincidentally, a lot of the adults gravitate away from the baked brie, and head over to dip a graham cracker or two.
I have partnered with Mountain High Yoghurt to create some recipes using their yogurt, you will be seeing them over the next few months. I love the idea of a dip. It is super easy, it takes about 3 minutes to make, and kids (and adults) love to have something to dip their food into. There are lots of versions of this dip out there, but most include Cool Whip and cream cheese, which is delicious, but sometimes we want a less decadent option. Using yoghurt results in a healthier version that does not lack in flavor one bit.
1 cup Mountain High Yoghurt, plain
1/2 cup pumpkin puree
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
Add yoghurt and pumpkin to a bowl.
Add brown sugar.
Stir in vanilla and cinnamon. Mix well. Chill for 30 minutes.
Serve with graham crackers and apple slices.
Healthy Pumpkin Pie Dip
Healthy Pumpkin Pie Dip - a yogurt dip that kids will love to dip fruit and graham crackers into.
Ingredients
- 1 cup Mountain High Yoghurt, plain
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Instructions
- In a small bowl, mix together all ingredients. Chill for 30 minutes. Serve with apple slices and graham crackers.
Nutrition Information:
Amount Per Serving: Calories: 0 Total Fat: 0g
This Post Has 28 Comments
Becca - Cookie Jar Treats
29 Sep 2012This looks so creamy! I would probably eat this by the spoon-full, no need to dip anything in it 🙂
bakedbree
2 Oct 2012Whatever works Becca! It would be good for breakfast too.
Courtney
29 Sep 2012wow this looks awesome! i will have to make this some day!
bakedbree
2 Oct 2012I hope that you so. So easy and kids love it.
Scarlett Rose
29 Sep 2012WooHoo! The colors are amazing!! Can i have more please?? :-). I am definitely going to try this.
-Scarlett.
bakedbree
2 Oct 2012Of course!
Kristen
30 Sep 2012Yay the first to comment that has tried this. First thank you Bree because I am on a clean eating (calorie controlled) healthy lifestyle and I love recipes that cater to my lifestyle. I saw this in my email and I had a small container of OIKOS greek yogurt and the other ingredients. I had to cut out the brown sugar as I am diabetic but I subbed 1 1/2 tbsp of agave nectar. I tried it and it was awesome. It is awesome for fall because I love buying canned pumpkin and this is a fun way to use it. Tastes aewsome and I plan to make again especially for upcoming gatherins! Thanks for the ideas and so healthy! 🙂 Happy Autumn!
bakedbree
2 Oct 2012I so glad that you liked this dip. I should have mentioned that you could use an alternative sugar. Honey would be good too.
Stephanie
30 Sep 2012Yumm!!! I am all about pumpkin EVERYTHING this time of year. Can’t wait to give it a try
bakedbree
2 Oct 2012Me too! Cannot get enough!
Erin Ledford
2 Oct 2012I will definitely be making this!
bakedbree
2 Oct 2012So easy!
Angela
3 Oct 2012I love anything pumpkin. This looks so good. Keep the pumpkin recipes coming!!!!!!
bakedbree
8 Oct 2012Me too! I will try to make some more.
Dee Dee Gunther
6 Oct 2012Don’t you love it that you post a delicious recipe, and then we all start customizing it? I just loved this (I didn’t use it as a dip, I just ATE it). I substituted a tablespoon of Splenda brown sugar blend for the 1/4 cup brown sugar, and threw in some nutmeg, orange peel and allspice. Yum.
bakedbree
8 Oct 2012I do when it works for people! Your additions sound great.
Jennifer Finnigan
19 Oct 2012This was so good! I made a ton of it so I could use the whole can of pumkin. With the extra I put some dip inbetween graham crackers and put the sandwiches in the freezer. Such a yummy after-school treat!!! 🙂 (I did substitute Greek yogurt, if that makes a difference.)
bakedbree
20 Oct 2012Great! I am so glad.
Julia
2 Nov 2012YUM! This is so good (and easy)! I served cinnamon graham crackers and apple slices on the side. Thanks!
bakedbree
2 Nov 2012So glad that you like it so much!
Heide M.
11 Dec 2012Clever twist using pumpkin in a dip. I’ll have to try this.
bakedbree
16 Dec 2012thanks Heide!
Nikii
2 Jan 2013This looks soo yummy.. My daughter loves pumpkin I will definitely try this for her!!
bakedbree
14 Jan 2013I hope that she loves it!
Joyce E Lange
7 Nov 2013The dip was beautiful served in a smallish pumpkin and the top put back on. Gorgeous look and taste.
bakedbree
17 Nov 2013So cute!
Terry
18 Nov 2016I love pumpkin too! Do you have the nutritional info for this? I would like to make it, but I’ll need to know calories and carbs.
Thank you!
bakedbree
27 Nov 2016You are more than welcome to run it through a nutrition calculator, but I do not provide that information.