Description
This creamy high protein pumpkin pie dip is an easy no-cook fall dessert that comes together in 5 minutes or less! Made with Greek yogurt, cottage cheese, pumpkin puree, pumpkin pie spice, vanilla, brown sugar, and maple syrup, it has all the cozy flavor of pumpkin pie with about 10 grams of protein per serving.
Ingredients
- 15-ounce can pumpkin puree, approximately 1 3/4 cups
- 1 1/2 cups (12 ounces) cottage cheese
- 1/2 cup (4 ounces) plain Greek yogurt
- 2 tablespoons brown sugar, packed
- 6 tablespoons maple syrup
- 1 pinch sea salt
- 1 teaspoon vanilla bean paste, or vanilla extract
- 2 1/2 teaspoons pumpkin pie spice
- 1 tablespoon pepitas, chopped (optional)
- Graham crackers, sliced apples, or gingersnaps for dipping
Instructions
- Add the pumpkin puree, cottage cheese, yogurt, brown sugar, maple syrup, salt, vanilla bean paste, and pumpkin pie spice to a blender or food processor. Blend until very smooth.
- Pour the dip into a bowl, then top with the chopped pepitas and an extra sprinkle of pumpkin pie spice, if desired. Serve with your favorite dippers like graham crackers, sliced apples, and gingersnaps.
- Store leftovers in the refrigerator and make sure to enjoy them within 5 days.
Notes
You can use whole milk or nonfat yogurt and cottage cheese depending on your preference. Note that the whole milk versions of each will yield a richer flavor!
Vanilla bean paste and vanilla extract both work perfectly. I personally prefer the flavor of vanilla bean paste here since it produces a richer and sweeter vanilla flavor that works well here with the spices.
Between the yogurt, cottage cheese, and pumpkin puree, the entire recipe contains about 47 grams of protein which is approximately 10 grams per serving for each 3/4 cup sized serving.
The recipe yields about 3 1/2 cups total which is enough for 4 1/2 servings that are 3/4 cup each.
- Prep Time: 5 minutes
- Category: Dessert