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Pumpkin Pie Dip Recipe

Pumpkin Pie Dip Recipe

I love pumpkin pie. It’s a holiday staple, though I crave it even during the summer months. The thing is, it’s pretty high in calories and it’s hard to just eat one slice.

The first time I heard about pumpkin pie dip I thought it was a little weird but then I got to thinking. It would be so much easier to portion and you could cut calories by not having the crust. Maybe I could even use some lower calorie ingredients but still get a great pumpkin flavor.

I’m happy to say I succeeded. It’s still not the lowest calorie treat but it’s a much more diet friendly option than baking a pumpkin pie. It’s also a lot easier to make.


  • 15 ounce can of pumpkin
  • ¾ cup brown sugar (I used the brown sugar Splenda but you can use regular brown sugar if you don’t do artificial sweeteners.)
  • 1½ tsp vanilla extract
  • Dash cinnamon
  • Dash pumpkin spice
  • 6 ounce container of 0% fat Greek yogurt
  • 8 ounce package of whipped topping such as Cool Whip (You can use the fat-free but the regular is actually lower in sugar so I use the regular.)
  • Things to dip. You can use baked strips of crust, apples, crackers, grapes, or bananas.


1. Grab a big bowl and toss in all of the ingredients besides the cool whip and dipping items and mix well. It should be fully combined.

2. Use a rubber spatula to fold in the Cool Whip.

3. Cover and refrigerate for one hour.


4. Pull it out and enjoy. I highly suggest putting a few scoops in a small dessert bowl because it’s easy to go overboard on this stuff!

This Recipe Proudly Brought To You By:

  Michael Cummings
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