Visiting hours have changed as a result of COVID-19. Learn more. Testing information is available. Learn more.

Published on December 05, 2013

Pumpkin Pie Dip

Pumpkin Pie Dip

Makes 25 Servings


  • 6 ounces, low-fat cream cheese,
    room temperature
  • 1/3 cup, reduced-fat Greek yogurt
  • 15 ounces (1 can) roasted pumpkin,
    no sugar added
  • 2 1/2 teaspoons cinnamon, ground
  • 1 teaspoon allspice, ground
  • 1/8 teaspoon, nutmeg, ground (a pinch!)
  • 3 tablespoons agave nectar
  • 2 tablespoons brown sugar
  • 1/8 teaspoon sea salt


  1. In a food processor, place cream cheese and Greek
    yogurt; and blend until smooth.
  2. Add remaining ingredients in the food processor and
    blend until smooth.
  3. Cover and refrigerate for at least 30 minutes before
    serving with sliced fruit or salty whole grain pretzels.

Nutritional Information (Per Serving)

  • Calories: 35
  • Carbohydrates: 5g
  • Fat: 1g
  • Protein: 1g
  • Saturated Fat: 1g
  • Sodium: 25mg
  • Sugars: 3g

Recipe Courtesy of: Wayne Memorial Hospital Nutrition Services

Sign Up for Our E-newsletter

Subscribe to our monthly e-newsletter to receive news about Wayne UNC health services and wellness events by email.