Thursday, October 9, 2014

Pumpkin Week Recipe Four: Pumpkin Dip

While most of the recipes I have presented this week can be shared within the home, I highly recommend you double this recipe and take it to your workplace or next potluck.  It encapsulates the fall flavor perfectly, without missing a beat.

What You'll Need:
1 (15 Ounce) Can of 100% Pure Pumpkin
2 Boxes of Vanilla Instant Pudding Mix
1 (8 Ounce) Tub of Whipped Topping
1 Teaspoon Pumpkin Pie Spice

If the whipped topping you purchased was originally frozen, thaw in the refrigerator for at least four hours.  Once thawed, scoop out into a large mixing bowl.  Add the pumpkin, dry vanilla pudding, and pumpkin pie spice.  Mix together until thoroughly combined.  Transfer to a serving bowl and keep chilled.  Serve with graham crackers and enjoy!

The End Result:

While the picture doesn't present itself well, the flavor is quite tasty.  Hints of pumpkin and vanilla make each other known, without overpowering the other.  The whipped topping gives both an equal playing field to showcase their flavors.  The only thing I would change is that the pumpkin pie spice is a little much.  I would use 1/2 teaspoon, or even 1/4 teaspoon, just so your tongue doesn't go numb.  It's best to be shared with others, but I don't blame you if you want it all to yourself!

That's all for this evening.  Tyler will join us for one last recipe this week for a killer chowder.  Until then,


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