Comments on: Sugar Free Pumpkin Pie Dip

By: Brenda

Brenda — Tue, 08 Sep 2020 13:14:53 +0000

In reply to Kathleen O. Actually cutting back on the whip cream is what was probably the issue. You need that amount of whipped cream to thicken the dip and hopefully setting in the fridge helped.

By: Kathleen O

Kathleen O — Sun, 06 Sep 2020 21:03:29 +0000

I think I made an error somewhere (really embarrassing as this seems like such a simple recipe!). My dip did not whip up nearly as thick as yours. I was using real pumpkin puree and not pumpkin pie filling. I used powdered sweetener to help bulk it up instead of the liquid stevia. I even cut back on the whip cream because it was just so liquidy. I know it will tighten up in the fridge but wondered if you had any thoughts on what could have happened. Thanks!

By: Kim

Kim — Fri, 02 Nov 2018 18:46:10 +0000

Brenda;
Hi,i am going to make your pumpkin cheesecake dip and i have most of the ingredients to make the dip but i don’t have the heavy whipping cream.Can i use a lighter whipping cream in place of the heavy whipping cream?what kind of treats can i dip into the pumpkin cream cheese dip after i make it at home?
Kim

By: Rose

Rose — Sat, 27 Oct 2018 14:37:03 +0000

I made this recipe and it turned out very bitter. Do you think that’s the stevia taste or am I missing something?

By: Brenda

Brenda — Fri, 19 Oct 2018 17:38:26 +0000

In reply to Kathleen Quinlan.

https://www.sugarfreemom.com/recipes/low-carb-sugar-free-pumpkin-pie/

By: Brenda

Brenda — Fri, 19 Oct 2018 17:35:58 +0000

In reply to Jenna. Monk fruit is keto as is erythritol. I like the Swerve brand. I find it's just not as sweet as stevia so you'll have to play around with how much you need by tasting.

By: Kathleen Quinlan

Kathleen Quinlan — Fri, 19 Oct 2018 16:53:13 +0000

My Mom has dementia and Diabetes, she is dying for some Pumpkin pie. Maybe even Pumpkin pudding. She has to have sugar-free and very low carb. This is why I joined your site to try and get some ideas. If you have a recipe for the two things I mentioned please let me know. I know it would make mom happy. Her favorite pie was always pumpkin.
Thanks. The dip looks good but she is not into dips.

By: Kim

Kim — Fri, 19 Oct 2018 16:51:40 +0000

Brenda;
Hi,your pumpkin pie dip looks so good and tadty i am going to make it next friday or saturday after i buy the ingredients.How do i make your recipe for my mom and i?I also like and enjoy making pumpkin desserts this time of the year and halloween and christmas are my favorite seasons,but i am a type 2 diabetic i have to watch my sugar intake etc which is why i love your website.I enjoy picking your recipes to try at home in my kitchen.
I find that there is too many temptations around these two seasons to control my portions at home,but i am trying hard to just have a little bit of treats then hide them for another day.Your dip recipes like a lot to make up for 2 people.
What do you recommend that i do to make just enough pumpkin pie dip for my mom and i to eat with pumpkin cookies after i finish eating lunch or dinner?
Kim

By: Jenna

Jenna — Fri, 19 Oct 2018 16:49:12 +0000

HI! I am just starting Keto and have discovered after weeks of trying that I just cannot get used to the stevia flavor. I know that some places have said Monk Fruit sweetener or Erythritol would also be a Keto approved sweetener. How would these be measured in place of Stevia? Have you ever used these other sweeteners?
Thanks!

By: Brenda

Brenda — Tue, 16 Oct 2018 11:32:31 +0000

In reply to Sondra. I'm not sure as I've never tried. Maybe just make half the recipe?

By: Sondra

Sondra — Mon, 15 Oct 2018 14:44:52 +0000

Can you freeze this.i have a lot of extra leftover and would hate to throw it out

By: John Messina

John Messina — Wed, 12 Sep 2018 13:01:58 +0000

Recipe looks great. I don’t understand the serving sizes, though. The recipe says 16 servings. You say each serving is 1/2 cup, so that means the recipe should produce 8 cups. However, there only appears to be around 3 cups of ingredients in the recipe. So, how does this work out? Does the recipe “whip up” in volume enough to produce 8 cups in the end? Thanks!

By: Brenda

Brenda — Sat, 25 Nov 2017 20:33:54 +0000

In reply to Bethany. It's a 1/2 cup serving. Sorry my recipe plug in went wonky and I've got to fix all the servings manually!

By: Bethany

Bethany — Sat, 25 Nov 2017 16:44:04 +0000

What is the actual serving size on this? I’m assuming it’s not the 1g that the nutritional info shows. 🙂

Looks tasty!

By: Christina

Christina — Sun, 18 Oct 2015 21:49:50 +0000

One of my goals for this year was to learn to bake more without sugar. I haven’t learned much and the year is nearly over. I am so excited to find your blog! It’s going to be a go-to resource for me! I know I’ll love it because I just dreamed up a recipe almost just like this (but without the cream).

(PS We have the same blog theme, so we must be destined to be buddies.)