Isn’t it a little backwards that we gorge on pumpkin before Halloween? Shouldn’t we be gutting all of our carved pumpkins on November 1st and baking those wonderful pumpkin pies? Well maybe that’s the logical way, but honestly we just can’t wait any longer. The cool Fall air kindles that pumpkin craving. Just look around. We have pumpkin pie, pumpkin coffee, pumpkin shakes, pumpkin bread, pumpkin muffins, pumpkin cake, pumpkin pancakes… pumpkin, pumpkin, pumpkin.
I have some terrific pumpkin recipes in my cookbook. If you love pumpkin, you will love every one of those recipes. Today, I’m sharing a simple snack for that pumpkin fix. I know you will enjoy it.
- 1 – 3.5 ounce box butterscotch pudding mix
- ⅛ – teaspoon allspice
- 1 – 5.1 ounce box instant vanilla pudding mix
- ⅛ – teaspoon nutmeg
- ½ – teaspoon cinnamon
- 1 – 15 ounce can 100% pure pumpkin
- ¼ – teaspoon ginger
- 1 – 16 ounce tub Cool Whip, thawed
In a large mixing bowl, combine the pudding mixes with the cinnamon, ginger, allspice, and nutmeg. Blend in the pumpkin with a mixer on low speed. Increase the mixer speed to medium and beat in the Cool Whip until the dip starts to thicken. Put the dip in a nice bowl and refrigerate at least 3 hours. Serve the dip with animal crackers or graham crackers.