Pumpkin Dip

It hit me this morning as I was filling my ceramic pumpkin with pumpkiny, fluffy, goodness (for James's end-of-semester-teacher-potluck) that I have never blogged one of my most frequently used fall recipes. And fall is over!

I have taken this pumpkin dip to a lot of potlucks and here's what I've learned. Find yourself a pumpkin serving dish. Or a pumpkin plate, or put a plastic pumpkin on the plate next to the bowl. Just identify it in SOME way. Because it's orange, and I've found that people are slightly scared of unidentified orange food. So I gave in and bought this pumpkin to avoid James having to stuff an bites of this stuff into everyone's mouths at a party to force them to try it.

If they try it, they'll love it! It tastes like the good part of the pumpkin pie. I usually serve it with either cinnamon graham crackers, vanilla wafers, or my personal favorite - apple slices. Yummy yum! And it couldn't be more simple for last-minute potluck appetizers!

Pumpkin Dip

Recipe from Allrecipes

1 (16 ounce) container frozen whipped topping, thawed (Cool Whip!)
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice (I use about a tsp of cinnamon, then a pinch of cloves, nutmeg, and ginger)

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

I like to let it sit overnight, which gives time for the pudding mix to fully dissolve, otherwise it can be slightly grainy.