(So, this was scheduled to post on November 6th, however I realized today that I never published it :( FAIL!!) 

One of my all time favorite Fall foods (that I begin making all the time by the beginning of September) is Pumpkin Dip!! My close friends know my Pumpkin Dip. They ask me to make it ALL the time for parties. And there is RARELY any left behind. However, my old pumpkin dip recipe also deals out a large amount of...yep, SUGAR. 1-2 cups to be exact frown emoticonYIKES!! Of course that's part of what makes it so yummy but it also makes it SO INCREDIBLY unhealthy. So, I decided back in August to try finding a new recipe and tweaking it to make it mine. AND ladies...I DID IT smile emoticon

This recipe is not a CLEAN recipe by any standards (because it's got cream cheese in it) however, it is WAY healthier than my old recipe. And I'm here to report that last Thursday night, several people were fighting over the bowl of this. They actually took it off the kitchen counter and carried it around with them, lol. I brought along apple slices for dipping smile emoticonBut I've also used graham crackers, ginger snaps (which are actually my favorite but not the healthiest option), pretzels, or anything that you think sounds good.

RE-vamped Pumpkin Dip

3/4 cup canned pumpkin puree (not pie filling)
1 block neufchatel cheese, softened (that's the 1/3 less fat kind)
2 TBSP vanilla Greek yogurt (make sure and try to find one sweetened with Stevia instead of sugar, if you want to keep this sugarless)
1 tsp vanilla extract
2 tsp cinnamon
1 tsp ground cloves
1 tsp nutmeg
1 tsp ground ginger
(or you can use pumpkin pie spice, but the above is WAY cheaper. Also, you may have to add more of the spices to make it taste the way you want. I kept adding little bits till it tasted like pumpkin pie so these measurements are just where I started.)
4 packets or 1 tsp of Stevia in the Raw (or your favorite stevia sweetener, and again you can add less or more to your liking.)

Combine all ingredients until smooth. ENJOY!!
(A few more tips: if you have a kitchen aid or stand mixer, I would highly recommend using it. It helps get this SUPER creamy and then beat it on medium/high for about 30-45 seconds at the end and you'll get a nice fluffiness to it too.)

(And once again, I forgot to email my picture to myself from my laptop at home and I am now at work. So, here's a stock photo of pumpkin dip I found. Sorry frown emoticon LOL)