Pumpkin Pudding Dip

A lot of pies I can take or leave: even the typical fruit varieties don't do much for me, unless they have a big scoop of ice-cream on the side. I do, however, truly love pumpkin pies though I only make them for the holidays. Thanksgiving dessert becomes my favorite breakfast treat, with a piece of pumpkin pie every morning until there is no more.

After telling me about this recipe for a few weeks, Millie brought her take on pumpkin pies for our meeting Monday night. One bite was all it took for me to fall in love! No need to wait for Thanksgiving to roll around again - I can have these little mini pies any time I want. 

I suppose you could assemble the "pies" ahead of time but Millie brought hers as a dip, with graham crackers and pumpkin snaps placed nearby. Homemade whipped cream would be lovely but there was something kind of fun about making a pretty little squirt dollop of the canned kind of whipped cream to cover the pumpkin dip. Cookie, dip, and dollop together create a twee little pie that in addition to being adorable tastes just like a perfect bite of pumpkin pie. 

Pumpkin Pudding Dip

Ingredients:

1/2 cup plus 2 Tbs. water

1 pkg. sugar free vanilla pudding

1 can (15 oz) pumpkin

1/2 tsp. cinnamon

1/2 tsp pumpkin spice

1/2 tsp. finely grated orange peel (optional)

Directions:

In a medium bowl, blend water and pudding mix until smooth.

Add remaining ingredients. Mix on low speed until smooth.

Serve with whipped cream and graham crackers or ginger or pumpkin snaps (available at Sprouts)