Greek Yogurt Pumpkin Dip

Hello, hello!

Is it just me or does pumpkin always seem to be in some of the unhealthiest dishes? Pumpkin muffins, pumpkin pie, pumpkin bread, pumpkin bars… Where are some lightened up options?

You’re in luck!

Today, I have a delicious Greek yogurt pumpkin dip recipe. The recipe is light and fluffy. if you wanted to, you could omit the Cool Whip to make it a healthier option. Let me know if you try that out.

Greek Yogurt Pumpkin Dip


  • 1 can pumpkin
  • 1 small tub light cool whip
  • 8 oz plain Greek yogurt
  • 2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • Optional: brown sugar or stevia


  • Combine all of the ingredients together. Add brown sugar or stevia if you prefer your dip a little sweeter. Enjoy chilled with sliced apples, graham crackers or by the spoonful!

My Pumpkin Obsession

Hello, hello!

How’s your day going so far? We’re halfway through the workweek already!

Yesterday, I got to make a daytrip home to visit my family’s company AND get paid for it. It was great seeing my dad, and I left with some pretty sweet gifts…like my contacts! Hooray for contacts! I’ve been wearing my glasses this past week, because my left contact ripped when I took it out of the package. I think I’ve worn my glasses more in one week than I have in 12 years.

Pumpkin Everything

My morning started off with this awesome breakfast combo – pumpkin spice coffee with pumpkin spice cream and pumpkin oatmeal. Enough pumpkin for you?

I’m not really a fan of the Pumpkin Spice Latte at Starbucks. *Gasp!* Other than that, I can’t get enough pumpkin. Pumpkin bread, pumpkin bars, pumpkin seeds, pumpkin cookies…you name it, and I will love it!

Baked Pumpkin Oatmeal

Baked oatmeal is the best! You just need to nuke it in the microwave for 30 seconds – 60 seconds, and you have a delicious breakfast. This is especially great for busy mornings when you’re in a hurry to get out the door.

Baked Pumpkin Oatmeal

  • 2 cups oatmeal
  • 1 cup pumpkin
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice (make your own using cinnamon, nutmeg, allspice and ginger)
  • 1 cup egg whites
  • 1.5 cups vanilla almond milk
  • 1 tsp vanilla
  • 2-4 tbs agave syrup
  1. Preheat oven to 350 degrees, and spray muffin tin with nonstick cooking spray.
  2. Mix the dry ingredients in a medium bowl, and whisk the wet ingredients in a smaller bowl.
  3. Slowly add the wet ingredients to the dry ingredients, mixing well.
  4. Add about 1/4 cup of the mixture into each tin. The tin should be pretty much filled to the top.
  5. Bake at 350 for about 15 minutes, or until the top of the baked oatmeal no longer feels sticky.
  6. Let cool, then pop out of the muffin tin. Store in the refrigerator.
  7. Enjoy!

If you try these out, let me know if you liked them as much as I do!

Questions of the Day:

  • What is your favorite pumpkin recipe? (If you don’t like pumpkin, what do you like?)
  • Do you wear contacts or glasses?