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Greek Yogurt Pumpkin Pie Spice Fruit Dip

Happy first day of fall!

I absolutely love cooking with pumpkin, and even though the thermometer doesn’t think it’s fall, I’m determined to start celebrating my favorite season. As y’all know, I love working with Greek yogurt, too. It’s delicious, filling, full of protein, and super creamy. I’m always looking for ways to sub-in Greek yogurt for ingredients like mayonnaise and sour cream, but I recently thought of something else – why not make a desert-type dip using Greek yogurt instead of cream cheese or whipped topping? The result was this Greek yogurt pumpkin pie spice dip. It’s amazing on apple slices and gingersnaps and a tasty, healthy way to celebrate fall. I hope you give it a try!

Greek Yogurt Pumpin Pie Dip RecipeThe key to making this dip delicious is cooking the canned pumpkin puree. It makes such a difference! Canned pumpkin can taste, well, canned, but heating it for a few minutes on a medium burner magically transforms it into something aromatic and delicious. If you give this unorthodox step a try, I know you’ll be glad you did.

4.6 from 5 reviews
Greek Yogurt Pumpkin Pie Spice Fruit Dip
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Ingredients
  • ¾ cup of canned (or fresh!) pumpkin puree
  • 1 cup of plain Greek yogurt
  • 1 teaspoon of ground cinnamon
  • ¼ teaspoon of ground ginger
  • ¼ teaspoon of ground nutmeg
  • ⅛ teaspoon of ground cloves (or just a pinch!)
  • ¼ teaspoon of vanilla extract
Instructions
  1. Heat the pumpkin filling over medium heat, stirring occasionally with a spatula, until it becomes fragrant, about 3 minutes.
  2. Stir in the spices and allow the puree to cook for about 1 additional minute.
  3. Remove the pumpkin from the heat and allow it to cool for a few minutes.
  4. Combine the pumpkin mixture, yogurt, and vanilla in a blender, food processor, or even a mixer and process until everything is fully combined. You may need to scrape down the sides with a spatula to make sure there are no pockets of yogurt or pumpkin!
  5. Transfer the dip to a container or bowl, cover, and refrigerate for at least an hour to allow the flavors to meld.
  6. Serve and enjoy!

As a tip, if you want to serve this with apple slices, toss the slices with with a teaspoon or two of lemon juice to keep them from browning. The flavor isn’t overpowering, but the slices stay nice and pretty! (It’s actually what I did for my photos and then I ate the apples and they tasted great!) A word of advice, though: the bottled stuff won’t prevent oxidation, only fresh lemon juice will.

apple slices

This dip is thick without being so stiff it breaks ginger snaps or graham crackers, so you might want to spread it on with a knife if you’re enjoying one of these cookie-type items! I keeps for a couple of days in the fridge (if you don’t eat it all first!) and is a tasty way to enjoy the season healthfully.

apples in pumpkin pie spice dip

Love pumpkin, Greek yogurt, and healthier versions of favorites? Please stop by my Greek Yogurt pumpkin pie cake!

Pumpkin Pie Cake

natashalh

 

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{ 37 comments… add one }
  • Diana Rambles September 22, 2013, 14:29

    Fabulous. Pinned!!

    • natashalh September 22, 2013, 20:06

      Thank you!!

  • marieken September 22, 2013, 14:34

    I’ve never had pumpkin dip, I’ve got my first one of the season today. And canned pumpkin puree? Sounds like a winner to me!

    • natashalh September 22, 2013, 20:05

      I hope you enjoy! It’s super tasty.

  • Lorraine @ Cookin' For the Seven Dwarfs September 23, 2013, 01:15

    Oh my! This sounds so good Natasha! 🙂 Pinning as well!

    • natashalh September 23, 2013, 07:40

      Thank you!! It was super delicious. =)

  • Angela @ CreativeBlossoming.com September 24, 2013, 01:20

    This sounds like a great way to enjoy the fall flavors healthily! Mmm, I bet it would be great in a smoothie too… Thanks for sharing!

    • natashalh September 24, 2013, 05:17

      Now that’s an idea!! Why didn’t I think of that? Absolutely! You could totally use this in a smoothie. Thanks for stopping in!

  • Lynn H @ Turnips 2 Tangerines September 24, 2013, 17:54

    I always have all of the ingredients on hand:) Wonderful~ Thanks for sharing on Tasty Tuesday~ Lynn @ Turnips 2 Tangerines

    • natashalh September 24, 2013, 18:43

      Awesome! I love Greek yogurt and I ran out yesterday! I need to get to the store ASAP. =)

  • Amy | Club Narwhal September 25, 2013, 09:19

    Natasha, this sounds like the perfect way to get all the yummy pumpkin pie flavors in a healthier way. I love Greek yogurt, especially in ranch dip.

    • natashalh September 25, 2013, 09:33

      Oooh, that’s an idea! I need to try that! I’ve made some other dips with Greek yogurt – I don’t know why I haven’t tried ranch yet!

  • Becca September 25, 2013, 09:58

    Yum! Sounds delicious. Thanks for sharing!

    • natashalh September 25, 2013, 10:09

      Thank you! I loved it.

  • Betty Taylor September 25, 2013, 21:01

    Healthy and delicious, my kind of recipes! It’s interesting to know that heating the pumpkin gives it a better flavor.

    Thanks for linking up with us at the Four Seasons Blog Hop!

    • natashalh September 26, 2013, 05:17

      It’s crazy, but it gets rid of that canned flavor. Thanks for stopping in!

  • Shawna September 26, 2013, 09:18

    This is such a great idea! We are pinning now! You were definitely thinking pumpkin. Thank you for sharing it on our Four Seasons Blog Hop

    • natashalh September 26, 2013, 09:46

      I love fall! It’s my very favorite season. Thank you for pinning – I really appreciate it!

  • Ciara @Teaspoon of life September 29, 2013, 12:51

    Hey I am stopping by from the cookin’ for seven dwarf. I love pumpkin this looks so good and so different from the normal pumpkin recipes! 🙂

    • natashalh September 29, 2013, 13:27

      Thank you and thanks for the visit!

  • Amy W October 1, 2013, 10:21

    This looks so delicious! I’m pinning right now.
    THanks for sharing.

    Amy

    • natashalh October 1, 2013, 10:42

      Thank you for pinning and I’m glad you like my pumpkin pie dip! I love fall and I can’t wait to share even mroe pumpkin recipes.

  • Shelly Brown October 2, 2013, 15:20

    This sounds fantastic!! I will be giving this a try this weekend!! Thanks for sharing on DIY Sunday Showcase!!

    Shelly

    • natashalh October 2, 2013, 16:54

      Thank you for stopping by to check out my pumpkin pie dip! I hope you enjoy it – I know my mom made it last weekend!

  • Kathryn Stratford October 5, 2013, 21:23

    I’m glad you mentioned this on Friday’s post, because I had to check it out right away! I love pumpkin, I always have Greek yogurt around, and this looks like a fantastic dip! Thanks for sharing this with us, and I’m glad that you’ve had a lot of views, due to being featured on a recipe site! That is awesome.
    Have a great weekend!
    ~ Kathryn

    • natashalh October 6, 2013, 11:00

      It is really exciting! I love checking my blog stats and seeing triple digits. It’s really fun! Especially when HP has been sort of slow recently for me. I hope you get the chance to make this pumpkin dip and enjoy it. I know my mom made it the other weekend to bring to a gathering and loved it!

  • Madison @ Eating 4 Balance November 13, 2013, 18:48

    Fantastic advice on cooking the pumpkin puree! I always prefer homemade for that exact reason but cooking up a storebought can would be so much quicker. I am going to have to pin this and try it sometime this fall 🙂

    • natashalh November 15, 2013, 09:43

      Homemade is always better, but it does take some time! It’s amazing how a little bit of heat can transform the canned pumpkin puree. I hope you enjoy! Thanks for stopping in.

  • Jen Nikolaus November 21, 2013, 22:48

    I WANT SOME!!! This looks SO good!

    • natashalh November 22, 2013, 07:25

      It is super delicious! Just make sure you don’t add too much cinnamon or it can become bitter.

  • Courtney October 1, 2014, 09:28

    What size can of pumpkin? Small or large?

    • natashalh October 1, 2014, 09:41

      Like the recipe says, just 3/4 of a cup of the puree, so it doesn’t matter which size can you want to open. =)

  • laura@notatrophywife.com November 3, 2014, 16:49

    Hi Natasha- this is a tickle my tastebuds feature on http://notatrophywife.com tomorrow! Thanks for linking up and hope to see you this week! Would love a social media to spread the word on our party! laura

    • natashalh November 4, 2014, 07:14

      Thanks so much! I’ll make sure to stop by and spread the word. =)

  • Splendid Little Stars October 20, 2015, 15:35

    What a great tip for cooking the pumpkin first! Thanks!

  • Jen November 8, 2016, 15:26

    I hate to be the one to leave a “not loving it” review, but this recipe “as is” isn’t very appealing. It looked like it would be soooo good, but after I made it, it was so strong on cinnamon flavor minus any kind of sweetness whatsoever that it needed some additional help. I added some light ricotta cheese to tone down the strong greek yogurt flavor coming through as well as a tablespoon or two of maple syrup. Way better! Next time I think I’d cut back on the cinnamon. Thanks for a base recipe to add to!

    • Natashalh November 8, 2016, 20:31

      Sorry you didn’t like it as is but happy for you that you found a way to modify it more to your tastes. =)
      I personally don’t really consume added sugars (I try to keep my sugars from all sources, natural and added, to under 30 grams a day), so many of my recipes aren’t as sweet as folks who eat more sugar prefer. Also, cinnamon can definitely get bitter. I’ve noticed certain types/brands/batches can be more bitter than expected, too, so adding it in until it suits your personal tastes is always a good idea!

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