So, you may have noticed that I haven’t been blogging as often. My family takes priority and sometimes I need a vacation from the blog to recharge my creative batteries. One good thing about the break is that I’ve had time to try a few recipes. With autumn finally settling in to the Blue Ridge Mountains it is the perfect time for some pumpkin recipes. I can’t remember where I found this pumpkin dip recipe, but there are several versions online and all are easy to make and offer a quick solution to a party or snack dish…or in my house, a indoor tailgate party while watching our favorite college or NFL football team: Go Hokies! Go Cavaliers! Go Redskins! Go 49er’s! Yes, there is quite a bit of rivalry in our house, but all in good fun!
Here is the Pumpkin Dip recipe! Again, it is easy, quick, and delicious. Plus, its flexible for folks who may have dietary concerns. Enjoy!
1 12 ounce can of pumpkin
1 to 2 tsp. of pumpkin pie spice (to taste). Note: I have also used ¼ tsp Allspice, ¼ tsp Cinnamon, ¼ tsp. Nutmeg when I don’t have pumpkin spice.
1 small vanilla instant pudding mix (leave as a dry mix-do not prepare pudding)
1 8 oz. Cool Whip or favorite whipped topping.
Pick a favorite dipper: Graham Crackers, Apple Slices, Ginger Snaps, Vanilla Wafers, Ritz Crackers
Mix ingredients together well, and serve with Graham Crackers, Apple Slices, Ginger Snaps Ritz Crackers or Vanilla Wafers.
Can also use sugar free vanilla pudding and whipped topping for a lower calorie, lower sugar dip.
This recipe is fun to serve in a small scraped out pumpkin for Halloween or Thanksgiving.
(This photo was pulled from allrecipes.com website.)