Around this time last year, I was staring relationship disaster square in the face. My boyfriend of about three months invited me to spend Thanksgiving with his family – they lived only an hour’s drive away from my apartment as opposed to my family’s nine. It would be the first time I’d be meeting his parents, not to mention his aunt, uncle, cousins, brother, and brother’s girlfriend. His family never asked me to, but I knew I had to bring some yummy dish to share (after all, Mom’s orders: never attend a party empty-handed).
No one would confuse me with Julia Child, so I had to think quickly: What could I throw together on short notice; something quick, inexpensive, but jaw-droppingly delicious? The answer? This recipe.
If you’re searching for an easy, crowd-pleasing munchie to make on Thanksgiving eve — or even the morning of — give it a try.
Healthy Pumpkin Pie Dip
What to use:
• 5 ounces of fat-free sugar-free instant vanilla pudding mix
• 1 tablespoon of ground cinnamon
• 1 tablespoon of pumpkin pie spice
• 1 15-ounce can of pumpkin
• 1 tub (16 ounces) of Cool Whip Free Whipped Topping (if calories aren’t an issue – splurge for the real Cool Whip. A slight, but noticeable, difference)
• Accompaniments of choice – see Step 5
What to do with it:
• Mix EVERYTHING together until well blended. Use a big bowl – preferably something that can be covered. (If you’re planning on taking the dip somewhere, choose a vessel that’s portable.)
• Cover the dip with the bowl’s lid or plastic wrap/aluminum foil.
• Toss in the fridge for at least three hours – but for as long as you need to.
• Remove when you’re ready to serve. You can sprinkle some additional cinnamon or powdered sugar to make it look fancy-schmancy.
• Serve with any number of treats. My favorites: ginger snaps, Nilla wafers, graham crackers, marshmallows, apple slices. Note – apple slices brown quickly, so if you plan to have the dip out long, slice in small batches.
…HAPPY THANKSGIVING, U.S. READERS! <3
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