I made this yummy Pumpkin Dip on Halloween night, but I think it would be perfect all Fall and Winter... or any time for that matter! I cut the recipe in half, since I was only serving 10 and the original recipe serves 32! Recipe adapted from Carolina Charm and allrecipes.
This adaption serves about 12-16.
1 small pumpkin (I used a pie pumpkin and it was perfect!)
1/2 of a 5 ounce box of instant vanilla pudding mix {just the powder, don't make the pudding}
1 (8 ounce) container of low-fat whipped topping, such as Cool Whip, thawed
1/2 teaspoon Pumpkin Pie Spice
Cinnamon to sprinkle on top, if desired
Make sure your Cool Whip is thawed in the refrigerator a few hours before you begin.
Cinnamon to sprinkle on top, if desired
Make sure your Cool Whip is thawed in the refrigerator a few hours before you begin.
Mix pumpkin, pudding mix, Cool Whip, and pumpkin pie spice together in a large bowl. Chill for at least an hour before serving.
Meanwhile, carve your pumpkin! Hollow out the inside and the lid and spoon the pumpkin mix inside. Sprinkle with cinnamon, and serve with fresh apples slices, vanilla wafers, ginger snaps or graham crackers.
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