Pumpkin Dip
A fluffy pumpkin dip made with cottage cheese, vanilla protein powder and whipped topping. Blend, fold and chill, then serve with apple slices and your favorite cookies.
Servings: 12
Equipment
Ingredients
- 1 cup full fat cottage cheese
- 1 cup canned pumpkin puree
- 1 scoop vanilla whey protein powder I used Clean Simple Eats
- 2 Tablespoons powdered sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 8 oz container Tru Whip thawed
Instructions
- Add the cottage cheese and pumpkin into a high-speed blender and blend until smooth and no visible curds are left. The mixture should be completely smooth.1 cup full fat cottage cheese, 1 cup canned pumpkin puree
- Pour into a bowl, stir in protein powder, powdered sugar and pumpkin pie spice. Once well combined, gently stir in Tru Whip until combined.1 scoop vanilla whey protein powder, 2 Tablespoons powdered sugar, 1 ½ teaspoons pumpkin pie spice, 1 8 oz container Tru Whip
- Chill at least 30 minutes before serving.
- Serve with Simple Mills Sweet Thins and apple slices for dipping.
Notes
- Whipped topping: I recommend Truwhip for the thickest, fluffiest texture. I also tested Cocowhip, but it resulted in a thinner dip. Make sure the topping is fully thawed before gently folding it in.
- Protein powder: Whey protein powder blends smoothly and helps thicken the dip. Plant-based protein powder absorbs more liquid and may create a thicker or chalkier texture.
- Storage: Store in an airtight container in the refrigerator for 3–4 days. Keep fruit, cookies and toppings separate, and gently fold in any liquid that collects before serving.
Nutrition
Serving: 1/12 recipe | Calories: 103kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 73mg | Potassium: 17mg | Fiber: 1g | Sugar: 6g