Mobile
Thursday, November 13, 2008
Food / News Pumpkin dip (low-fat!)
Posted By Priscilla Tsai on Thu, Nov 13, 2008 at 5:22 PM
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!
Speaking of...
Latest in The CLog
More by Priscilla Tsai
-
Learn to cook with tomatoes with Chef Gene Briggs
Aug 10, 2011 -
Aug. 16: Beer and Oyster Pairing
Aug 8, 2011 -
Roasted Shrimp Orzo Salad
Aug 8, 2011 - More »
-
One-night-only art show at Hart Witzen
-
Question the Queen City: What lurks in the woods of Camp Greene? 1
The World War 1 training facility's tragic past lingers even today
-
Live review: Moogfest, Asheville 1
Five memorable performances from the weekend.
