Easy Pumpkin Dip

I’ve always known that pumpkin is packed with nutrition, but other than pumpkin pie never really knew what to do with it. I’m 17 weeks pregnant with twins. As soon as I found out I was eating for 3 I went on a search for info on how to do so properly. I stumbled upon When You’re Expecting Twins, Triplets, or Quads, by Dr. Barbara Luke and Tamara Eberlein. Dr. Luke considers pumpkin one of her “Top 25 Food All-Stars” because it is high in fiber and a good source of chromium, Vitamin A and Vitamin C. So, I’ve been trying to find more ways to work it into my diet other than as a (not so clean) Thanksgiving treat. My sister-in-law served this yummy, simple dip when I visited the other day. We had it with sliced apples as a light, healthy dessert.

Ingredients

8 oz package of low-fat cream cheese, softened
1/2 of a 15 oz can of pumpkin
1 tsp cinnamon
1 tsp nutmeg

Directions

Blend all ingredients together with a hand mixer until smooth. Chill and serve as a dip for fruit. Enjoy!