Pumpkin Cheesecake Protein Dip

If you don’t like pumpkin or you’re not ready for it yet, I’m sorry! If you never stop eating pumpkin (like myself) then you’re going to love this easy to make Pumpkin Cheesecake Protein Dip! This no bake recipe takes maybe 5 minutes to prepare and is a great way to balance or add protein to things. Eat it as it comes or use it as a spread or frosting!

Start this one with a mixing bowl or food processor. Processing will get you a smooth end result whereas mixing may give a little cream cheese texture if your cream cheese wasn’t soft enough. Both ways are great!

Add into whatever you’re using, 1/2 cup of a vanilla or pumpkin Greek yogurt, 1/2 cup of pumpkin puree, 4 ounces of cream cheese, 2 tablespoons of a sugar free syrup or honey if you don’t like sugar free ingredients, 1 teaspoon of vanilla extract, 1 scoop of a good tasting vanilla protein powder, and 1 teaspoon of a pumpkin pie spice.

Mix or process those until thoroughly combined.

Homemade Pumpkin Puree

One sugar pie pumpkin makes about 3 cups of puree (around 2 cans).

Ingredients

• 1 Sugar Pie Pumpkin (2-3lbs)
• 1-2 Tablespoons Water

Here are the steps to make it:

1. Halve and seed your pumpkin.
2. Place your halves cut side down on a baking sheet.
3. Put them into the oven on 400F/204C until a knife slides into the flesh with no resistance (40-50 minutes).
4. Let your halves cool and blend them until smooth, adding water if needed until everything comes together and your “puree” is formed.

You can use full, reduced, or fat free ingredients for this, whatever fits your macros. I’ll include the breakdown using all of them in the recipe card below.

Now here’s the optional part where if you pumpkin cheesecake protein dip isn’t “thick” enough, you can give your dip a little “lift” by adding in 1/2 teaspoon of either xanthan or guar gum. Mix that in until it you reach your desired consistency.

Do you always need the xanthan or guar gum? No. You’ll likely only need it if your Greek yogurt isn’t that thick and has a ton of liquid in it.

Homemade Pumpkin Pie Spice

*Double or triple this recipe as needed and store whatever you have leftover for next time!

• 1 1/2 Tablespoons Ground Cinnamon
• 1 Teaspoon Ground Ginger & Nutmeg
• 1/2 Teaspoon Ground Allspice & Cloves

Pro tip? If the Greek yogurt and/or protein powder you’re using isn’t sweet enough, you should consider adding in 1-2 tablespoons of your favorite sweetener

Last, put your dip into the fridge for around 15 minutes where it’ll thicken up even more.

Protein Dip Ideas

Think outside the box with this one and you’ll have endless ways to use it! Some of my other favorite ways?

• On a toasted bagel instead of plain cream cheese
• Between some gingersnaps as a sandwich
• On cinnamon raisin toast
• Spread inside a crepe
• On a waffle with sliced banana
• Mixed into my protein oatmeal

Let me know if you come up with any other creative ways to eat this pumpkin cheesecake protein dip in the comments below!

Store this in the fridge in an airtight container where it should last around 4-5 days.

Ready for your next pumpkin recipe? How about some Protein Pumpkin Pancakes!?