I don’t know whether it’s the fact that it’s getting darker earlier or the temperatures are getting a bit cooler, but I have been craving some pumpkin dip lately. I searched for a recipe, but couldn’t find one that really spoke to me. So…the kids and I concocted. We mixed ingredients and talked about what would taste good in this so-called pumpkin dip that we were making. Who knew it would turn out as good as it did!
We ate it with gingersnaps and vanilla wafers (I wish I had made some homemade, soft ones), apples, and of course, marshmallows.
Just in time for Thanksgiving, here is our rendition of pumpkin dip.
1-15oz can of pumpkin puree (I used my thawed homemade pumpkin puree)
1 ½ cups Lite Cool Whip
½ cup greek yogurt (I used FAGE – but that is because I am obsessed with it)
½ package of vanilla instant jello pudding mix, just the powder
½ cup brown sugar
½ tsp pumpkin pie spice
½ tsp cinnamon
In a large bowl, using a silicone spatula, whip together all the first 7 ingredients. Transfer to serving bowl. Top with mini marshmallows and candied pecans. Chill in refrigerator for a few hours until ready to serve. Serve with gingersnaps, bananas, apples, marshmallows, graham crackers, etc.
***I have also eaten this dip heated up, so if you are in the mood for a warm snack, substitute the cool whip and yogurt for 8 oz cream cheese. Then top with marshmallows and pecans and put in the oven at 350 degrees for 12-15 minutes.