If you haven’t noticed, I’m a tad bit obsessed with pumpkin recipes. And if you are too, then today’s your lucky day, because I’ve got a delicious recipe for you! It’s low fat to boot.
At my friend’s Halloween party a few weeks ago, she served fresh-baked sugar cookies with a festive orange-colored pumpkin dip flecked with spices. A cookie dipped in the pumpkin goodness tasted like a creamy, fluffy pumpkin pie. Amazing. Try it for yourself with the recipe below.
I love how the dip is a lot easier to make than the pie version and it’ll satisfy a craving asap. Other dip-able foods to try with it are gingersnaps, graham crackers and apples.
Pumpkin Dip (courtesy of www.recipezaar.com)
10 min | 10 min prep
SERVES 4 -6
- 1 (16 ounce) container frozen whipped topping, thawed
- 1 (5 ounce) box vanilla instant pudding mix
- 1 (15 ounce) can solid pack pumpkin
- 1 teaspoon pumpkin pie spice
- In a large bowl, mix together instant vanilla pudding mix, pumpkin and
- pumpkin pie spice. Fold in the thawed topping. Chill in the
- refrigerator until serving.
- Serve with cookies, or anything that sounds good!
This article appears in Nov 11-18, 2008.
