This recipe says it's supposed to be a mousse, as in Creamy Pumpkin Mousse and it is mousse-y, lol, but lacking in flavor or sweetness. Lacking in something. Perhaps next time I'll add some ginger or nutmeg, perhaps a bit of powdered sugar to the mix. Something. Anyhow, it's perfect to serve with a sweet cookie for dipping. So from now on in my eyes this recipe will be known as Creamy Pumpkin Dip. Hence my renaming it as such.
In all honesty I've noticed that this year I'm not really a fan of pumpkin dishes. I've had pumpkin candy, poptarts, ice cream, dips, cake, etc. and not been crazy about any of them except for Maggie's Luscious Four-Layer Pumpkin Cake which surprises me. My point being that I might not be a good judge of this particular recipe because I wasn't crazy about it.
However, Baby Cakes was. Everytime he would open the fridge he would use his finger to scoop some out and eat it. Also when it was on the counter, in his bowl, in my bowl... Needless to say "this is a keeper" says the hubby.
Creamy Pumpkin Dip
recipe from Mr. Food
1 can (16-ounces) solid-pack pure pumpkin
1 package (6-serving size) instant sugar-free vanilla pudding mix
1/4 cup low-fat (1%) milk
1 teaspoon ground cinnamon
2 cups frozen light whipped topping, thawed
In a medium bowl, with an electric beater on medium speed, beat the pumpkin, pudding mix, milk, and cinnamon until well blended.
Fold in the whipped topping until thoroughly blended, then spoon into a serving bowl. Cover loosely and chill until ready to serve.
I served mine topped with some pumpkin seeds and nutmeg along with some gingersnaps and vanilla cookies. Baby Cakes dipped a Snickers in it. To each his own, right?
All in all a super quick and tasty treat.
Trick or Treat,