Ohmywordy I am over the moon excited to share this recipe with you! I’ve had an idea for a fruit dip on my mind for several months and actually this wasn’t the original vision. Because of how amazing this turned out I’m SUPER excited to make more creations for you. Until then just soak this up. When your ultra-healthy-lable-looking husband approves you know it’s a good recipe! Granted did he try it with the gingersnap cookie? Not a chance. With the apple? You better believe it! He’s an apple and dip fiend. Usually peanut or almond butter.. or date caramel. I think I may have hooked him with this 3-Ingredient Pumpkin Dip though. The pumpkin flavor is subtle. It’s unbelievably light. It’s creamy. It’s healthy! Could you ask for anything more in a sweet dip?
I’m diving head first into all things pumpkin this year and I’m loving the journey. Everything has been so TASTY!! It’d be hard for me to pick a favorite of all of my new recipes coming at you this week but this one may beat them all. I wish you could taste it through your telephone or computer screen. I guess the next best thing would be for you to make it yourself. OR! In case you missed my announcement yesterday. If you’re local and need something to do this weekend, I’ll be at the Deseret News Fall Home Show making this scrumptious easy-breezy treat! The theme of my hour is Festive Fall No Bake Treats and I’ll be on the stage at 1:00 PM, I’d love to see you! Plus who doesn’t love free food right? AND you’d get to taste this along with my No Bake Pumpkin Cheesecake Icebox Cake that I just shared! All of the desserts I’m making will be perfect for all season long! Whether it be for your Halloween plans or even Thanksgiving plans, it will be apple and pumpkin deliciousness all around.
Items used in this post:
3-Ingredient Pumpkin Dip
This delicious 3-Ingredient Pumpkin Dip is both simple & HEALTHY! You read that right! With only three ingredients this is perfect for apples for the health conscious or gingersnaps for the sweet tooth!
- 1 1/2 c. fresh whipped cream
- 1 8 oz. pumpkin yogurt (I used Noosa)
- 1/2 tbsp. organic sugar can sub coconut sugar
- Gently fold ingredients together until well combined. Refrigerate until ready to eat. Serve with sliced apples and or gingersnap cookies.
Optional: sprinkle with a dash of pumpkin pie spice just before serving for a pretty touch!