25 Nov 2011 1 Comment
Oh goodness! Are you guys still full from Thanksgiving dinner? I’m not! I woke up this morning and was huuungry. I was really wanting to eat some of this pumpkin pie dip on a waffle, but my littlest sister ate the last waffle! Oh well :) Some other time.
How was your Thanksgiving? Mine was really good.I spent the day with my parents, sisters, and grandparents which was really nice. We made our Thanksgiving dinner and ate around 2:30. We then went on our traditional post-big-meal walk (it was such a beautiful day!) and then we came home and watched Elf and ate pie! Watching Elf on Thanksgiving has become a family tradition and is the perfect way to kick off Christmas. My family loves Elf…we quote it all the time :)
I really enjoyed cooking. I was in charge of the appetizers, a side, and a pie. My middle sister always makes the deviled eggs so I decided to make Pumpkin Pie dip, Hot Spinach Dip, and then we had cheese and crackers, too. I’ll share all the recipes I made (because everything turned out great) but I’m sharing the Pumpkin Pie dip first. I’ll be posting a lot of Thanksgiving recipes the next few days, but you can certainly make them for occasions other than Thanksgiving…they’d be great everyday, party, or Christmas desserts as well!
I settled on making this dip last minute and didn’t know how it would taste. But I really liked it! My family doesn’t really like pumpkin pie, so it’s not a dessert we usually eat, but they all liked this. This dip was super easy to make and was very light and sweet with a slight tang from the sour cream. The blend of spices with the pumpkin make it a perfect seasonal appetizer or dessert. I served it with graham crackers and apple slices which was really tasty.
I got the recipe from The Girl Who Ate Everything. I made some substitutions to make the dip a little lower in fat and calories, but it certainly didn’t taste like it! You can certainly use full-fat cream cheese, sour cream, and cool whip if that’s what you have at home (no judging…calories don’t count on holidays, weekends, birthdays, or days with vowels), but I promise the dip doesn’t taste light at all! We have a lot left over so I’ll be enjoying it the rest of the week. Maybe I’ll get another chance to eat it on waffles! I will make this again, perhaps for Christmas :)
Pumpkin Pie Dip
Recipe adapted from The Girl Who Ate Everything :)
One 8 ounce package of 1/3 reduced fat cream cheese
1 1/2 cup powdered sugar
1 cup canned pumpkin
1/2 cup reduced fat sour cream
1 tsp. cinnamon
2 tsp. pumpkin pie spice
1/2 tsp. ground ginger
1 cup frozen lite cool whip, thawed
Gingersnaps, apple slices, or cinnamon graham crackers for dipping
- In a large mixing bowl, beat together the cream cheese and powdered sugar.
- Add in the cup of pumpkin puree, sour cream, cinnamon, pumpkin pie spice, and ginger.
- Fold in the cup of thawed cool whip until incorporated.
- Keep it in the fridge until ready to eat!
Makes…umm a big bowl. We had 7 people munching on it and we didn’t even make a dent.