Today is the first day of Fall, my favorite season. When I think of it, my mind wanders to the landscape masterpieces of colorful leaves, the smell of fires, cool, crisp air the reinvigorates me when I breathe deeply, and the taste of pumpkin. Pumpkin is one of those foods you can eat year round, but somehow it doesn't taste as good as it does to me between September and December.
My mom always took advantage of the sales on canned pumpkin when I was growing up (and still does), so we had pumpkin bars, pumpkin roll, and of course, pumpkin pie in our house constantly. My kids were picky eaters when they were young, but they loved pumpkin pie. Pumpkin is an excellent source of beta-carotene and Vitamin A, so I was happy to let them eat pie for breakfast instead of a sugary cereal.
Many years ago I went to a house-warming party. The hostess made a pumpkin dip that I could not stop eating. I got the recipe from her, and this has been a favorite in my house. It is ridiculously easy, and highly addictive. My favorite way to eat it is with vanilla wafers, but graham crackers and gingersnaps taste great, too.
Pumpkin Fluff Dip:
Ingredients:
1 16 oz. container frozen whipped topping, thawed
1 5 oz. package of instant vanilla pudding
1 15 oz. can of solid pack pumpkin
1 tsp. pumpkin pie spice
Directions:
Mix pudding, pumpkin, and spice in a large bowl. Fold in whipped topping. Refrigerate until ready to serve.
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