If you were at our last fellowship dinner, you may have sampled Carrie Kees’ tasty, pumpkin dip. If not, you’re not too late, because here’s the recipe. This is a seasonal dip that can be snacked on while your holiday meals are being prepared. I don’t know about your family, but we have several in our family who seem to have been bitten by the “just gotta nibble” bug. (Signs that you may have been bitten by this bug usually start showing up about an hour before dinner is actually served.)
FALL PUMPKIN DIP
1 – 15 oz. can of pumpkin
1 – 5 oz. box of instant vanilla pudding (just the powder, do not make pudding)
1 – 16 oz. container of Cool Whip (may use low fat)
Small pumpkin or pumpkin dish
½ TBS pumpkin pie spice
½ TBS cinnamon
1. Mix together (by hand) canned pumpkin, dry pudding mix, Cool Whip, and pumpkin pie spice in a very large bowl.
2. Chill for several hours.
3. Carve your pumpkin. (If serving this in a decorative pumpkin dish, disregard this step.)
4. Fill your pumpkin dish (or carved pumpkin) with the chilled dip mixture. Sprinkle with cinnamon, and serve with fresh apple slices, vanilla wafers, or ginger snaps.