Pumpkin Dip!

I promise I will stop writing about pumpkins after this post. I will not even mention the word pumpkin until next Fall. Well, actually, I need to share my recipe for Pumpkin Bread Pudding with Pecan Praline Sauce with you. Then I will be done. I swear. I will keep my pumpkin-musings to myself.

My friend, Janet, knows my love for all-things-pumpkin reaches deep and wide, so she was kind enough to send over a Pumpkin Dip recipe for me to sample from this website:

Pumpkin Dip!

As always, I modified the recipe a little bit.  First, I cut the entire recipe in half because I find that 16 oz of cool whip is a little aggressive, besides the fact that all leftovers will come into my house, and in turn, into my belly, and in turn, onto my thighs.  Secondly, I didn't have pumpkin pie spice, so I used cinnamon, ginger, and all-spice.  I also probably used more than the 1/2 TBSP that the recipe calls for (if you half the recipe, this would be 1/4 TBSP).  I didn't measure... I just sprinkled, stirred, and tasted until it made my taste buds dance.

I plan on serving the dip with ginger snaps, which I completely forgot at the grocery store this afternoon as I tried to not get trampled.  So I will be roaming the roads tomorrow morning for an open grocery store, in search of the ginger snaps. The recipe talks about serving with nilla wafers and apple slices; neither of which sound good enough for me.

Lastly, I bought these baby pumpkins from the grocery and they have been sitting happily on my kitchen window sill since back before Halloween.

I have been feeling angst about throwing them out after tomorrow's holiday because they are just so darn cute.  So now, I don't have to feel totally bad about throwing out perfectly good pumpkins because I plan on hollowing them out to hold the dip. How clever.

I hope everyone enjoys their Thanksgiving holiday!