I love Halloween. I love it even more now that I have kids to share the fun with. It’s so fun waiting each year for the kids to decide on a new costume idea- although I admit some years they really stretch my limited crafting skills…I thought the astronaut suit was a hard one, until my oldest announced that she wanted to be a kangaroo this year…. A kangaroo.
While the East coast waited in nervous anticipation to see what hurricane Sandy would bring, we baked some extra muffins, filled some extra water jugs, and dug out the flashlights- then spent the evening carving pumpkins while we listened to the wind howl and trees groan. A Halloween memory for sure.
I was pretty relieved this morning when I went out to feed the chickens that our yard looked wet but unscathed. I also discovered that chickens go absolutely crazy-pants for leftover pumpkin guts.
But on to the pumpkin dip…
This past weekend I suddenly remembered that I needed a snack for my daughter to take to a party- and searched Pinterest madly as we drove home from church looking for something I could whip up in a BIG hurry. That’s where I came across recipes for Pumpkin Dip. There are quite a few variations on this, so I went with what looked like the easiest, and am so glad- it’s utterly delicious! Are you ready for this? Prepare to be in pumpkin heaven:
1 can Libby’s pure pumpkin
1 16 oz container of fat free Cool Whip
1 box sugar free vanilla instant pudding mix
1/4 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ground ginger
Add all ingredients together and mix until fluffy.
I used ginger snap cookies with this, but it would be great with graham crackers, vanilla cookies, and even sliced apples.
Here is a link to the recipe I used and made my additions to: pumpkin fluff dip
This is going to make a repeat appearance at my office this week … and a few other places this holiday season.
Happy haunting and have a safe Halloween!