Ingredients

The following ingredients have 4 Servings
  • 15 oz Pumpkin Puree
  • 1 cup blonde coconut sugar (can substitute with a zero calorie brown sugar substitute like Purecane brown)
  • 8 oz package cream cheese (softened)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger

Instruction

  • In the bowl of an electric mixer, blend pumpkin and cream cheese until smooth and creamy.
  • Add all other ingredients and blend well until mixed.
  • Refrigerate for several hours or overnight.
  • Serve with gingersnaps (I use Pamela's mini gluten-free gingersnaps), sliced apples and other fruit, crackers or gingerbread.