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Pumpkin Pie Dip

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Pumpkin Pie Dip is everything you love about pumpkin pie, made into a easy, light and fluffy no bake dip. Perfect for dipping apple wedges, graham crackers or gingersnaps.

Pumpkin Pie Dip with sliced apples.
Pumpkin Pie Dip

This pumpkin pie dip recipe is and oldie but goodie! It’s a favorite appetizer or dessert to bring to Halloween parties because the kids (and adults) love it! It’s also so easy to make, no cooking required! More Pumpkin desserts ideas Pumpkin Butterscotch Bars, Pumpkin Roll and Pumpkin Pie.

Pumpkin Pie Dip with sliced apples.

There’s nothing more I love than when it starts to get cooler after a hot summer, cozy sweater weather begins, and the smell of pumpkin spiced lattes fill the air. Not to mention but October also happens to be my birthday month. My kitchen begins to fill with warm hearty Fall soups and all sorts of pumpkin flavored desserts.

This recipe is so easy, even the kids could make it! That is one of the reasons why I love this dip. It’s also so quick to whip up, simply combine canned pumpkin with brown sugar, pumpkin spice, cinnamon, vanilla, yogurt and whipped cream and let it chill. Nothing to cook, which is so great when you need to a Fall dessert or appetizer. Bring it to your next Halloween, or Thanksgiving gathering, the kids will love it. If you want to get extra festive for Halloween, serve it in a small hollowed out pumpkin!

Most pumpkin dip recipes call for Cool Whip. I like using TruWhip instead also available in the freezer of most supermarket. It has cleaner ingredients, no high fructose corn syrup or gmo’s. I also mix in some 0% Greek yogurt for adding protein.

What To Serve with Pumpkin Pie Dip

  • Serve them with sliced up apple wedges, both red and green for color.
  • Set out graham crackers or gingersnaps
  • Turn it into a pumpkin parfait by layering it in a tall glass with whipped cream in between.

How To Make Pumpkin Pie Dip

More Pumpkin Recipes You Might Enjoy:

Pumpkin Pie Dip

4.93 from 13 votes
Everything you love about pumpkin pie, made into a light and fluffy dip. Perfect for dipping apple wedges, graham crackers or gingersnaps.
Course: Appetizer, Dessert, Snack
Cuisine: American
Pumpkin Pie Dip with sliced apples.
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
Yield: 12 servings
Serving Size: 1 /2 cup


  • 15 oz can pumpkin puree
  • 3/4 cup brown sugar, unpacked
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon pumpkin pie spice, or more to taste
  • 6 oz 0% Greek yogurt
  • 8 oz Truwhip, frozen whipped topping, thawed
  • cut up apples, for dipping


  • Mix pumpkin with brown sugar, vanilla and spices, blend well.
    pumpkin puree
  • Mix in yogurt.
    pumpkin puree
  • Fold in Truwhip and chill in refrigerator until ready to eat.
    How To Make Pumpkin Pie Dip
  • To serve transfer to a serving dish or hollowed out pumpkin.

Last Step:

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Serving: 1 /2 cup, Calories: 105 kcal, Carbohydrates: 21 g, Protein: 2 g, Fat: 4 g, Cholesterol: 1 mg, Sodium: 10 mg, Fiber: 1 g, Sugar: 17 g


Pumpkin Pie Dip with sliced apples.

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241 comments on “Pumpkin Pie Dip”

  1. I love this recipe. I just made it vegan with So Delicious Cocowhip and almond milk vanilla yogurt to rave reviews.

  2. Can this be made with whipped cream instead of the fake whipped stuff? I’d rather be dealing with REAL FOOD and not the fake stuff. and if it can be used – what amount of whipped cream and how much sweetener should be used? TIA

  3. I love most of Gina’s recipes and like pumpkin pie so was excited to try this but followed directions carefully and was not a fan, thought it was just ok, not that delish. I’m so surprised by all the yummy reviews, I’m missing something!  Won’t make again but will keep trying other recipes because love 90+%

  4. This is incredible!! And super easy to make. Forget dipping apples in it, I just want to drink it all up! Looking forward to bringing this to the next fall gathering. 

  5. Hi there! This is amazing!! How long will this last in the fridge before going bad? I froze half of it, but would like to eat the other half over a few days as a snack. 

  6. Oh this is good! My husband is lactose intolerant so we used vegan Truwhip and Siggy’s plant based vanilla cinnamon yogurt. It was very delicious. I only used 1/2 cup of brown sugar and it was plenty sweet. 

  7. I made this dip for a football party. Everyone liked it. Easy to do the night before. I used lemon juice on the apple slices.  I was wondering- can this be frozen? The recipe made twice as much as I needed. 

  8. Avatar photo
    Cynthia Salemme

    Can I substitute stevia for the brown sugar and if so, how much? My husband is diabetic and loves pumpkin and I’d like to make this for him

  9. I made this ALL THE TIME for parties in the fall and people LOVE IT!! I serve with vanilla wafer cookies and apple slices. You would never know this was a light version of regular pumpkin dip. So delicious!

  10. Do you think I could use a dairy free cream cheese like Daiya or Tofutti and Cocowhip? We can’t do dairy and really want a few yummy options for turkey day!!

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  14. Avatar photo
    Kristin Hardy

    Hi there!

    I want to make this next week for a get together. Can I substitute cool whip (fat free) for Truwhip? Thanks!


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  18. I have some leftover pumpkin pie dip. Anyone have a recipe to convert it to pumpkin bars or pumpkin bread?? Any suggestions?

  19. I made this for our Thanksgiving gathering last night and it was a huge hit! Thank you ever so much.

    1. I used cool whip, could not find truehip. Was I supposed to use fat free? Regular cool whip has seem nutritional count at truwhip.

  20. Avatar photo

    I make this recipe ALL THE TIME! It's my go-to for a quick and sweet dip. It's always a favorite wherever I take it and people are always shocked by how lowfat it is! Even my in-laws like it (4 years of cooking for them, and this is the only recipe they've liked, and they request I bring it with me every Thanksgiving). It's definitely a keeper!

  21. I made this because I love all things pumpkin. I used the Splenda Brown sugar mix. It was delicious with apple slices. I also had it on brown toast for breakfast.

  22. Hi Gina – Another great recipe. I can't wait to try this – I think it'll be a great addition to some of the snacks for Thanksgiving. Just one question though and honestly, I doubt this'll be a problem. But, how long will this keep for?

  23. I made this for a halloween party 2 weeks ago and actually put it in a cleaned out pumpkin! people were raving about it (and wanting to bathe in it!) Thanks!

  24. Avatar photo
    Alison Wilson

    If this isn't consumed the day it's made, does it keep for a few days if refrigerated in an air tight container?

  25. Hi-has anyone tried this with a sugar substitute? I quit sugar 6 weeks ago and am now ready to start looking for sweet options. I have Truvia in my cupboard, wondered if I could use that?
    It looks like the perfect treat!

  26. Gina, if I made this using homemade whipped cream, how long would it hold up? Could I make it in the morning and serve it for dessert our take it to a football gathering in the afternoon?

    1. Avatar photo
      Skinnytaste Gina

      I don't think it would hold up that long, you could make everything, then whip up the cream just before serving.

  27. Hi Gina! This looks AMAZING. ;9 I'm living abroad currently and don't think I can get my hands on any cool whip. Do you have any suggestions for diet-friendly substitutions?

  28. Hi Gina! I had some of this left over that we weren't going to get to in time, so I froze it. What an incredible yummy pumpkin ice cream!!

  29. This dip was perfect for dipping green apples and cookies! (I made the pumpkin snickerdoodle cookies from this site) I doubled the recipe for a party, and everyone loved it!

  30. Made this last night – threw in a bit more cinnamon by taste, but followed the recipe exactly other than that. Delicious! Great food to snack on during tv – dipped with apples and grapes.

  31. Made this after midnight for my college student who is home for Thanksgiving but is studying for finals and will be up very late. The dip with apples hits the hunger spot!!
    Thanks for sharing all the ideas.

  32. Avatar photo
    Katie of Domestic Slice

    Can't stop making this recipe, Gina–thank you! Just added a few pics of it on Domestic Slice, along with a few other pumpkin pie-related favorites.

  33. I have a better one! 1 can pumpkin, 1 tub cool whipt, 1 pkg of sugar free fat free vanilla pudding mix, pumpkin spice

  34. Any ideas on how to make this without the yogurt or cool whip? I love the idea of it but have a dairy allergy.


  35. Avatar photo
    Hollyann Geis

    I made this for Halloween party at work. Every one enjoyed it. I did find the truwhip at Whole Foods and used that instead of cool whip. I actaully cut out alot of the sugar and it was sweet enough for every one here. I used a 1T of sugar/stevia mix then about 3T of brown sugar. We ate it w/preztel crisp and back to nature oat graham crackers. It was the perfect. Thank you again for the site. I have fallen in love with it!

  36. Made this for my church group yesterday, huge hit! I couldn't stop eating it myself. MUST try with apples.

  37. I can't wait to take this to a Thanksgiving dinner! Question…is it vanilla extract that you use?

  38. Is the yogurt plain or vanilla? I wasn't sure when I made it and used plain, it tasted a bit too tangy. Has anyone used vanilla? Hope to try it again with better results.

  39. I had a craving for something sweet, so I indulged a little and ate this dip with Nilla wafers…….it was like a creamy yummy pumpkin pie. I think I may make some mini sandwiches with the leftovers and try freezing for an ice cream sandwich redo.

  40. Made this last week for a work pitch in. It was a HUGE hit. I used Splenda brown sugar. Served with apples and graham crackers. Making this again!

  41. THIS IS AMAZING! I made it last night; for a special treat for my 1 year old I let her dunk graham crackers in the dip. I also tried putting some dip inbetween grahamm crackers and freezing them…OMG DELISH! Pumpkin pie fro yo sandwiches!!!

  42. Avatar photo

    Wow! That looks so yummy! Thank you for all of your great recipes and ideas. We are very new to gluten-free at my house.
    I am starting a Gluten-Free Share Page on Today was my first post. I would love it if you visited and linked up some of your great ideas. I don’t mind if they are free or if they are items to buy. We’re all looking for ideas! I hope to see you there.

  43. This dip is absolutely AMAZING Gina! I'm obsessed with your site, and this is one of my favorites because it's so light and great with fruit. Thank you!!

  44. Diane,

    I was just going to ask the same question! I just made the pumpkin butter yesterday and am looking for ways to use it up!!


  45. Hi Gina I was wondering if you could use your pumpkin butter in this rather than the canned pumpkin and spices? Would the points be the same?

  46. I served the leftovers tonight. Froze them in a pie crust and called it frozen pumpkin cheesecake", everone in the family loved it!

  47. This s awesome!! Even my somewhat picky husband liked it! I will definitely be making the throughout the fall. Thank you for posting delicious WW recipes!!

  48. I made this yesterday as a snack for work with apples. It was so A-mazing! My coworkers loved it too! Thank you so much for making healthy recipes that taste good! You're a pioneer!

  49. I just found your site and I have been on it for hours! I HATE yogurt but had to try this recipe based off of the reviews. It is AMAZING. I used Splenda brown sugar which takes the calories down even more. The only "con" in my opinion is how much this recipe makes. I divided it by 3 and hope it lasts a few days. I'm trying your garlic shrimp and coconut cilantro rice for dinner tonight. LOVE LOVE LOVE your site!

  50. This dip is WONDERFUL! A good summer dish rather than making a whole pumpkin pie. Thank you so much!

  51. Someone asked about truwhip having coconut oil because of being allergic. It does not have coconut listed in the ingredients. There is a coupon on their website too.

  52. I was hoping it would stiffen over night but no such luck. I enjoyed a few servings with Wasa crackers and one with green apples. I had so much of it that I took it to our weekly game night with friends (they ate it with light graham crackers) and the general consensus was that it wasn't bad but it wasn't good, either. Kind of bland and just a weird consistency. In the future I think I'll have to try a fat free cream cheese based dip instead.

  53. I made this dip this evening and I'm not sure exactly what I did differently, but mine came out to be a lot less calories. I used dark brown sugar (its all I had) and fage greek yogurt (our store didn't have the kind that you used). Are dark brown sugar and regular brown sugar different in calories and so on?

  54. I adore pumpkin and WI is finally returning to some chilly spring weather so I have my built in "fall treat" excuse. I accidentally over softened the cool whip so I lost some creaminess/consistency. It could use something to make it stiffer. I upped the spicing but overall it is great and I can't wait to try it as a snack tomorrow!

  55. Avatar photo
    It Is What It Is

    I am heading to my son's school, his pre-k class does cooking each week with recipes that match the letter of the alphabet they are learning and they ask parents to come in and demo a recipe. This week's letter is P and I can't wait to make this with them 🙂 This is by far, my most often used skinnytaste recipe!

  56. Commercial canned pumpkin is often Butternut squash rather than pumpkin. If you don't have canned pumpkin you can easily substitute an equal amount of Butternut squash (baked is easiest) or even mashed up baked sweet potato. I generally use them interchangably. It's the spices that give you the traditional pumpkin pie/dessert flavor rather than which ever sweet orange vegetable puree you use. Sometimes the homemade pumpkin substitutes are a bit fibrous or lumpy. This is easily solved by using a blender and any other wet ingredient that maybe needed in the recipe. Whirl is all together until you have a nice smooth texture. My new stick blender is my best friend for this task.

  57. Hi,

    Canned pumpkin does not really exist in my country hehe – But i do grow my own fresh pumpkins! I am guessing i can cook the pumpkin and use that in the dip – do you think that would be ok? 🙂

  58. Hi Gina! Just a question as to what would be a suitable substitute for cool whip? I am in Australia and have found the can pumpkin at some stores but don't really have a clue as to what cool whip even is. do you think this would work with light sour cream instead? or perhaps light cream cheese? i can adjust the points easy enough but would like to get the flavour as close as I can to yours. thanks from Nina 🙂

    1. Cool whip is a non dairy whip cream using hydrogenated oil. Truwhip is similar but no hydrogenated oils. Both are in the freezer section of the grocer. Making your own whip cream, from heavy cream is the alturnitive but it won’t be  a skinny recipe! Maybe you can use Redi Whip, which is whip cream in a can sold in the refridgerated area.

  59. Great taste. Texture was a bit off on mine. It was runny. I didn't wait for cool whip to be room temp (used frozen) and mixed instead of fold…would that be why? (by the way…great recipes on here )

  60. I made this last night & had a little & then brought it to work today for a luncheon we were having. I wanted to make sure I had a WW-friendly dessert. OMG, this is so, so good. I had it with apples, grapes & a few graham crackers. All delicious. I'm thinking of freezing some on top of some graham crackers to make it kind of like a frozen pie. Oh yum. I can't wait to make this again.

  61. Yum, I made this for an apple and graham cracker dip as suggested. However, I'd like to add that it's also delicious atop dark chocolate brownies!!!
    (I've had leftovers in my fridge now for about a week, and the consistency is still as it was the first day – it keeps just fine!)

    The low-fat pumpkin spiced chocolate chip cookie recipe on this site is also a winner! 🙂

  62. Avatar photo
    Van Den Brinks

    Made this for the appetizer table at our family get together. Along with the apples, some of my family members dipped in marshmallows. The women seemed to like it more than the men. I thought a little of this between graham crackers and then frozen would be a nice cool treat.

  63. Everyone that tries this dip RAVES about it!! I made it for a work function and I found people attacking it with spoons, lol.. The first scoop of a fresh batch is enough to make your eyes roll back in your head. It's THAT GOOD!!!

    You are correct in your assessment – it IS dangerous.. LOVE this!!! 🙂

  64. It's a good thing I have an extra can of pumpkin and Cool Whip Free at the house. I made this to take tomorrow to be sure I had a good snack. I don't know if it will last till then. Thanks Gina, it's YUMMY!!!!!

  65. so i made this and all it tasted like was plain greek yogurt… i was not a fan at all, and i couldn't figure out how to fix it once it was already made. I suggest not using greek yogurt for this.I will try to make this again, but i think i will substitute the greek yogurt for reg yogurt or even fat free cream cheese…

  66. Amazing – served to hubby last night with apple slices. Didn't say a thing to him and he was all over it! This is yet another of your recipes that will have a reoccurring place in my cooking!

  67. I made this for a work pot luck and it was a huge hit. My personal favorite was to eat it with gingersnaps. I know it isn't as low on points but it was sure worth it to me. Thank you!

  68. My cousin makes a version of this and uses leaf/fall themed small cookie cutters to cut out pieces of Pillsbury pie crust. She bakes the cut outs and uses them as chips. This makes it as close to pumpkin pie as you can get!

  69. Avatar photo
    Tara {The Silver Lining}

    I just made this dip for a Girl's Night In I hosted last week. It was different and so good. It was definitely a hit! I showed my pictures from the party, but I linked to this post to show your recipe for those interested. Thanks!!

    Here's my link to my post if you want to take a look:

  70. This dip is amazing!!! We served it with sliced apples, ginger snaps and graham crackers….must have for adults and kids alike!

  71. Hi everyone! Can someone tell me what 6 oz of yougart looks like please 🙂 maybe in tablespoons?

  72. My WW leader gave us a similar recipe served as a mousse. It calls for a package of vanilla sugar free instant pudding and no yogurt. Otherwise pretty much the same. Makes a great looking and tasting dessert.

  73. Hello from Colorado, I have made this recipe as part of a holiday potluck for work (a couple times) and my coworkers have RAVED about this recipe! I had about 15 people ask for the recipe at the latest potluck! It was an absolute hit, thank you so much for this healthy, light versatile recipe! My family appreciates it as well!

  74. Someone brought this dip to a Halloween Party with the apples to dip…it was fantastic!!! This recipe make a good amount of the dip…so the next day my nieces loved it! I will be making this again during the fall season! This probably would be a good topping on a cheesecake as well.

    For all those people who do not like the taste of greek yogurt…you could totally not tell there was any greek yogurt in this…it tastes more like the cool whip…

  75. Make this last night to snack on while the trick or treaters were coming and going… It was amazing and I didn't have the urge to munch on any of the candy I was handing out!

  76. Avatar photo
    Gina @ Skinnytaste

    Australia, you would have to make your own pumpkin, I have a recipe for homemade pumpkin puree. For pumpkin spice it's a blend of cinnamon, nutmeg, allspice, clove.

    Sure use any yogurt you prefer.

  77. This recipe is amazing!! I took it to a Sunday family dinner and it was such a hit!!
    Along with graham crackers and apples I served it with grapes as well.
    I'll be making this every fall from here on out!!

  78. This was delic! I made this for a Halloween party with apples, grapes & strawberries, for dipping. Loved it!

  79. This looks amazing but a question! I am in Australia, and we don't have canned pumpkin or pumpkin spice – any suggestions??

  80. I made it too. Uttlerly delicious. I switched out the greek yogurt for fat free cream cheese, it upped the calories to 128/serving but tastes great. I just don't love gree yogurt. I love your site.

  81. OMG LOVE THIS! Made a few portioned out servings to bring to work but I am going to freeze this and put it on top of jello pie! Thank you so much! Completely brilliant!

  82. Avatar photo
    Miss Fabulous

    First off this is not the first time I've wanted to hug you! LOL This is going to be perfect for my office Thanksgiving party and Thanksgiving Eve Party. OMG can't wait!

  83. This was a big hit at my party, and surprisingly, the men LOVED it! I doctored it slightly, adding just a touch more of cinnamon and pumpkin pie spice. It was great. I didn't think to try it frozen!! Next time I make it I will absolutely try that!

  84. Avatar photo
    Just a blogger

    By the way… I just wanted to add that eating this frozen is absolutely FANTASTIC! It is like pumpkin pie ice cream. Mmmm.

  85. Made this last night. Holy cow!!!! So amazing. I am addicted to this site, your stuff is all so awesome! Thanks!!!

  86. This recipe is AMAZING!!! I just made it for my nephew's birthday party and it was a huge hit. I was so happy there were leftovers for me to eat with a spoon 🙂 I'm going to make it again for Thanksgiving!

  87. Avatar photo
    Just a blogger

    I would actually almost skip the cool whip. I liked it a little better when it just had the yogurt added. Good recipe though! Thanks for sharing. 🙂

  88. Avatar photo
    Cheryl Ogle Photography

    If anyone uses plain splenda or Splenda brown sugar – it will actually add calories to the recipe. Splenda "no calorie" is not true in large quantities. It will add at least 30 calories per serving to the recipe.
    This looks super good. I'd make it for the kids after-school for a treat. I'm loving your site. 🙂

  89. This sounds great! Planning to make it tomorrow. One question–did you use plain or vanilla greek yogurt? Thanks!!

  90. I just made this… and it was so, so good! Holy cow! I posted it on my blog (with full credit to you, of course!) and couldn't be happier with it!

  91. Gina-I made a pumpkin angel food cake last night and just put cool whip free on it, but I think this might just be the answer to my prayers for a topping for my cake!! Thanks! P.S. I LOVE THIS WEBSITE~~

  92. Amazing! So so so good! I used Fage yogurt and 1 tsp pumpkin pie spice. So light and creamy. My friends and I discussed putting it in a gingersnap crust and freezing it to make a pie. Think I'll give it a try!

  93. Light and delicious – everything good about pumpkin pie is in this dip. I am also happy to report it's a kid-friendly "gateway" food: this dip convinced my two-year-old to actually eat apple slices for the first time, and now he enjoys them both with and without the dip. That's a miracle in this picky-eater house!

  94. I made this dip, however next time i would put in less yogurt, and I added more cinnamon and pumpkin spice and added 1 tsp more of vanilla. My daughter (2 years)really liked this. I wouldnt be able to eat this all the time but was a nice snack to switch things up a bit for fall season :0)

  95. I usually make a less complicated version of this, just mixing pumpkin with either vanilla or honey greek yogurt (1-to-1 ratio) and some pumpkin pie seasoning to taste. I typically just eat it by itself for breakfast or as a snack, sometimes throwing some nuts or granola on top for crunch. This idea of a fluffy, sweeter version as a dip sounds really yummy. I'll have to try it out soon.

  96. Avatar photo
    Richard + Analese

    This is so so delicious. I took it to a football party because I wanted to do something a little more healthy vs the same old unhealthy snacks. It was a huge hit!! I served it with apples, pretzels, and grapes. Thanks again for all the great recipes!

  97. Just stumbled on this recipe; looks delicious! Can you tell me how long it'll keep for in the fridge?

  98. So I've been making your recipes non-stop since I discovered this site about 3 months ago (especially all of the pumpkin ones) and I made this last night for the University of Michigan (go blue!) versus Notre Dame game. . . can I just say that this was the biggest hit there? Beat out the nachos, meatballs, salsa, and s'mores. . . everyone wanted the recipe! Just wanted to say thanks for all the delicious recipes (as I eat a bowl of chicken taco chili)! 🙂

  99. Avatar photo
    Gina @ Skinnytaste

    Apple's are extra points if used in a recipe, but I'll leave it up to you if you want to count them. When I wrote this recipe, it was the old point system, and apples weren't 0.

  100. Avatar photo
    Allison Krohn

    Can you freeze this? I never know how to freeze properly but this makes so much… It'd be nice to just grab a little at a time and thaw it out.

  101. Ok…just 'whipped' this up after I got home from work for 'snack' for later or tomorrow. Absolutely wonderful!! I cut recipe in half as it's just me…lord knows I'd end up eating it all. Thanks Gina

  102. Is there anything you could substitute for cool whip? I'm allergic to coconuts and cool whip has coconut oil in it.

  103. Oh my goodness! Gina, the dip is wonderful. It made me want to eat apples again–and then eat the leftover dip with a spoon! It's delicious!

  104. Wow, this made a ton! It tastes great and I'm brining it to a party later so we'll see how well it goes over! My dip is a lot more orange than your picture. I had to go to Whole Foods and get organic pumpkin because the regular grocery stores don't sell it off season, maybe that's why. I also used more pumpkin pie spice, mainly because I couldn't figure out how to measure out 1/8 of a teaspoon! Regardless, it's yummy! Bringing apples and low fat graham crackers to serve with it.

  105. Avatar photo
    Gina @ Skinnytaste

    Wow, that's a big difference, I'll have to recalculate and see why I'm getting a different number.

  106. I put this in the recipe builder on WW etools and for 6 servings, it comes to 2 points plus points per serving. It is 14 points for the whole recipe.

  107. Avatar photo
    Mari Merchant

    There's a potluck at work on Tuesday and half the girls (and 1 guy) is all on WW. I'm going to bring this dip for the potluck. I haven't tried the dip yet, but after the reviews I read, I'm sure I'll have to make a triple batch for the potluck and print out several copies of the recipe with the URL to your website on it!

  108. Man oh man, this dip is no joke! It is sooo good!

    Gina, I am so happy I found your site.

    I am on WW and have lost 10 pounds so far, but I have been feeling myself starting to give up, due to the fact that I eat pretty much the same thing every single day and it is boring. Well not anymore! Tonight I made your baked mac and cheese (but i used non-fat cheddar!) and I am sitting here munching on apples dipped in pumpkin pie dip! Both the dinner and this snack are so yummy! Gina, you have motivated me to stay on track and become a skinny girl! Thanks! 🙂

  109. Avatar photo
    It is what it is

    I am about to make this dip (again) to take to a New Year's day party. You can now remove the "(extra points)" by the cut up apples 🙂

  110. Gina, I LOVE your blog! I have turned my 2 best friends (who do WW with me) onto your site & we talk about you like we know you! "Did you see what Gina posted today?"

    I made this recipe for my family for Thanksgiving. I brought it to the very Weight Watchers unfriendly snack table & it was devoured! I brought apples & ginger snaps so people could have it as they wants. This dip is HEAVENLY. I got so many compliments! Thank you!

  111. I just found your website and I am super EXCITED!!! I am down to losing my last 18 punds and I am struggling! I just can't get up to 1200 calories a day so thought some new foods might help. If I had more maybe I would eat a little more. Your recipes are a heaven sent! This one looks so yummy. I love pumpkin and plan to make it but just wondered if you can use anything else maybe cherry or something like that??

  112. Avatar photo
    Gina @ Skinnytaste

    Cool Whip Light always tastes better to me, but since this is mixed with yogurt and pumpkin, you don't really taste much of a difference.

    Dine- Never had cold pumpkin soup. I'm not a fan of cold soup, but that's just my personal taste. It always makes me think it needs to be warmed up.

  113. Avatar photo
    It is what it is

    I have never used Cool Whip Free (only Cool Whip Lite) so I haven't compared the nutritional differences but can someone (Gina?) who has had both let me know if they like the Free just as well? Is it as creamy? Sweet? Artificial tasting?

    I want to make this again for Mom's Nite Out tomorrow night (Friday, 12/3) so if anyone is reading, let me know 🙂


  114. SOOOOO good! Brought individual amounts for my coworkers who gobbled it up! Easiest thing I have made in a long time. Can't believe it's so low in calories! mmmmmmm

  115. Avatar photo
    Gina @ Skinnytaste

    The brown sugar Splenda blend would make a decent substitute. Even agave would work.

    Patti/Hanna- I keep eating this by the spoonful too!!

  116. I made this last night! It is amazing!!! Dipped it with apples and gingersnap cookies… also ate some just with a spoon haha, thanks for another great recipe!

  117. O-M-G….this was AMAZING! A huge hit at our post-Thanksgiving party. So good. I added ginger thin cookies to the apples for dipping – but liked eating it by the spoonful just as much!

  118. Gina, when you say in this recipe that we can use Splenda instead of brown sugar, are you referring to the "regular" Splenda or the brown sugar version. May seem like a silly question, but I wanted to make sure.

    Thanks! My family and I absolutely LOVE your website. Keep up the good work!

  119. I made this for thanksgiving and it was a huge hit! I didn't even have to tell my family that it was a WW friendly recipe. My brother said it tastes like a bite sized pumpkin pie! Thanks Gina!

  120. This was so so good. Unfortunately, I didn't get a chance to eat it all (which is probably a good thing). I caught my husband eating it with a spoon several times! It could pass for pumpkin pudding!

  121. melissa back one more time. i took this to my meeting and EVERYONE loved it. tons of the ladies took the recipe down and i told them all about

    can't wait to have this again on thanksviging 😀

  122. Umm… this was phenomenal. I have replaced my apples with peanut butter with this dip and am very happy with the decrease in points! <3 it!

  123. Avatar photo
    Rebecca Vance

    Gina…I am thinking 'Pumpkin Pie' in reduced fat graham cracker crust… with this recipe…!!??…
    Sugarplums dancing in my head here…!!…….mmmmmmmmmmmmmm

  124. gina. it's melissa again. just want to add to my comment above to say that i took it to my aunts house today so she could sample it. she demands that i bring it for thanksgiving. i'm also taking this for my ww meeting tomorrow to let all of the ladies sample. thanks again for being amazing!

  125. just made this today to sample it out pre-thanksgiving. DEFINITELY taking this to my aunts house for a yummy appetizer! gina. you are a life saver!

  126. Avatar photo
    Gina @ Skinnytaste

    Noonie, how wonderful!! Mini food processor I like Cuisinart. They make a 4 cup that I like.

    Ayanna – It's perfect for Thanksgiving! Glad you all enjoyed it, this would be great in a graham cracker pie shell, don't you think?

    1. Have you ever tried it in a pie shell? I am starting to look now for alternative Thanksgiving dessert recipes. I was planning on bringing this as an appetizer, but maybe a dessert would be better!!

  127. Avatar photo
    Ayanna Dookie

    OMG! I am eating the dip right now! Very tasty & I love that it's only 2 points (I'm eating with low fat graham crackers – so another few points). This is sooo yummy. I'll be sure to bring this with me Thanksgiving Day so I'm not tempted to eat all the high cal & fat desserts! Thanks so much for sharing!

  128. Gina – Everything I've tried on your blog has been delicious! Finding your blog has made my job so much easier! I cook for people who are contestants in a 6 week weight loss challenge sponsored by the fitness studio that I work for. I prepare healthy low fat meals once weekly for them and your recipes have gotten excellent reviews!

    I am wondering if you have a mini food chopper or food processor that you'd you recommend. It's time for a new one and I'd love your thoughts! Thanks and keep doing what you're doing!

  129. This was absolutely delicious! I made a big batch for a spa party I recently hosted. My friends could not get enough! Thank you for yet another fabulous recipe 🙂

  130. Avatar photo
    Gina @ Skinnytaste

    Printing- Anyone having printing issues, I'm really trying to resolve this, sorry! You should be using the print this post button. Preview before you print to make sure 8 pages aren't showing up. If still not working, I know it will work on Firefox.

    I used plain yogurt but vanilla should be good too.

    @kalayla1387 – That's odd, I got more. Maybe because I used a had mixer, as long as you divide it by 12 equal portions, you're good!

  131. Avatar photo
    It is what it is

    I made this today with my 3 1/2 year old son. We all loved it. First, it is so easy to make. Second, it is light and full of pumpkin flavor. Lastly, it made so much that we have enough left over for us and I took some to my parents who also liked it.
    Next time I make it for us, I will halve the recipe (not sure what I would use 1/2 can of left over pumpkin puree for, though).

    1. Or mix it in with a sugar free vanilla or cheesecake pudding and some cinnamon. It makes a delicious treat! It's like eating pumpkin pie!

  132. This is delicious! My only question is about the serving size – I measured out into 1/2 cup portions and only had 6 – is the serving size supposed to be 1/4c? We count weight watchers points and don't want to undercount!

  133. I made it this morning and it was so good!! I used regular cool whip (bought the wrong kind), so the points were probably higher, but I am ignoring that fact 🙂

    I used plain yogurt since I didn't have greek yogurt, and ate it with honeycrisp apples. Next time I will get some granny smith apples, because the honey crisp ones are so sweet anyway, and the dip has the perfect amount of sweetness. Thanks for a new favorite!!!

    1. I am so glad you said that about the Honeycrisp, my favorite eating apple. I will make sure to have tart apples like the granny smith you mentioned before I make this. I just love this site. I just found it a few weeks ago.

  134. I have had this several times as a take with dip and have added the graham cracker sticks also (of course you must figure in the extra points for the apples and the sticks but you still can enjoy for minimal points !!).

  135. Avatar photo
    Gina @ Skinnytaste

    Rachel, I just read your comment, I's so happy you're thrilled and enjoyed my salad!! It's nice to have you, I love foodies!

  136. Avatar photo
    Gina @ Skinnytaste

    Rose- I think the day before should be ok.

    To the person who wants to use real cream, you sure can! The points would be a lot higher but I'm sure it would be heavenly.

  137. This sounds amazing! I'm planning on making this as a dessert for Thanksgiving. One question, though, can I substitute whipped cream for the Cool Whip? I try to avoid Cool Whip since it's mostly chemicals. Thanks!

  138. This looks like a great one to try – thanks! I have one question though, how far ahead do you think it can be made?

  139. I can't wait to try this!!! I just found your website yesterday and I am THRILLED to have discovered it! I have recently gone back to WW and as a foodie, it's been EXTREMELY hard to find foods that I love that are healthy and the fact that you actually include the points value in fabulous. I'm currently (like, as I write this comment) eating the Honey and Goat Cheese salad…YUM! Keep 'em coming and THANKS!

  140. I made a version of this last year and in addition to the apples, I added cin/sugar graham crackers and cin/sugar pita chips. Everyone raved. It's definitely a keeper!