The holidays are the best time for us to show off our culinary skills. We throw caution to the wind and toss all nutritional rules out the window. Some of us have a specialty dish that we’re expected to bring every year, while others have great skills experimenting with new dishes. The result is a fantastic combination of old and new. The only draw back to this is figuring out how to try everything and still have room for the main dish. Much of the food laid out on the table is heavy and rich, and can leave you feeling weighed down before you even try the main course.
Here’s a recipe that has all of the great flavor of a pumpkin pie, but won’t leave you feeling like you ate the entire cheesecake. Best yet it’s easy to make, just six ingredients – no culinary skill required. We favored Stacy’s Gingerbread Pita Chips to accent this seasonal delish.
PUMPKIN PIE DIP
Ingredients:
- 1 – 15 oz can pumpkin, we prefer Green Valley Organic Pumpkin
- 1 – 6 oz container low fat french vanilla yogurt, we used Stonyfield smooth and creamy organic yogurt
- 1/4 tsp. nutmeg
- 1 tsp cinnamon
- 1/4 cup brown sugar
- 1 bag Stacy’s Gingerbread Pita Chips
Directions:
Fold all of the ingredients together in a bowl and served chilled with gingerbread pita chips.
It’s just that simple. This recipe makes a great appetizer that won’t fill you up before dinner, and even makes a great after dinner snack to enjoy over a card or scrabble game with family and friends.
