Pumpkin Pie Dip for Apples
It has long been said that “An apple a day keeps the doctor away.”
Apples contain both soluble and insoluble fiber, Vitamin C, flavenoids, phenols, and carotenoids (antioxidants that contribute to cancer prevention). Apples are also praised for their link to decreased heart disease and diabetes. Apples are also good for exercise and endurance. Apples have an antioxidant called quercetin, which aids endurance by making oxygen more available to the lungs. The American Institute for Cancer Research has some great information on Apples and their benefits.
This recipe gives the apples some added flavor and protein from the cream cheese, so it makes a great snack! Pumpkin also has many health benefits. It contains carotenoids like beta-carotene, vitamins, and fiber. Go here for more in depth information on pumpkins nutritional benefits. The American Institute for Cancer Research also has great information on Winter Squash.
For the dip recipe you will need Cream Cheese, canned pumpkin (cooked-see note*), Maple syrup, vanilla extract, stevia, and pumpkin pie spice.
Pumpkin Pie Dip Recipe
- 3/4 cup (6 ounces) Neufchatel cream cheese, softened (You can replace this with any cream cheese of your choice or use a cream cheese substitute like tofutti)
- 1/2 cup canned pumpkin, cooked with ¼ cup water (see note*)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon stevia
- 1/2 teaspoon pumpkin pie spice
- Sliced apples for serving
Combine all the ingredients in a blender or mini food processor and process until combined. Scrap down sides and process again. Cover and chill 30 minutes before serving.
*Note: I cooked the can of pumpkin with ¼ cup water for about 15 minutes. I have had trouble with a metallic taste when I don’t cook the pumpkin before using in uncooked recipes. Feel free to omit this step if you don’t have an issue with this.