10-Minute Pumpkin Cheesecake Dip; Low-FODMAP, Gluten-free
A warmly spiced, 10-minute recipe for pumpkin cheesecake dip. Low-FODMAP, gluten-free, tummy friendly. Serve with cookies or crackers.
- Prep Time: 5 minutes
- Mix Time: 5 minutes
- Total Time: 10 minutes
- Yield: 3.5 cups; 16 servings; 3-4 tbsp per serving 1x
- Category: Appetizer, Dip, Dessert
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 8 ounces lactose-free cream cheese, softened
- 1 can (425 g) canned pure pumpkin * (15 oz)
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1 & 1/2 teaspoons pure vanilla extract
- 3/4 cup confectioner’s sugar
Instructions
- Using a stand mixer with the flat paddle, or an electric hand mixer, combine all ingredients until smooth
- Taste, and adjust seasoning as desired
- Refrigerate until serving
- Serve, with low-FODMAP, GF cookies, fresh fruit, or crackers
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
- For canned pumpkin 75g is one low-FODMAP serving. Do not substitute pumpkin pie filling
- For regular cream cheese, 2 tablespoons are one low-FODMAP serving due to lactose. If you tolerate lactose, you may substitute regular cream cheese
- I used Kinnikinnick vanilla wafers and Low-FODMAP Oat & Seed Crackers; Gluten-free, Vegan
