Pumpkin Dip

iloveclones67

I got this recipe from a Weight Loss Study that I'm in. I made it so I would have something that I could snack on Thanksgiving, and I really liked it. It calls for using Graham Crackers, which my family ate, but I dipped Grannysmith apple slices in it. The sour apples and the sweet dip made a GREAT combination. It's 70 calories for 1/4 cup (you could probably dip a whole apple's worth of sliced to eat that much.)

I froze the remainder in an ice cube tray today, and plan on some nice desserts in the next few weeks!

1 can (15 oz) pumpkin
1 box (3.4oz - the larger one) French Vanilla instant pudding, I suppose sugarfree versions will work also
1/4cup brown sugar
8oz Lite Cool Whip (I used Fat Free, which makes the calories more like 65/serving)
1 tsp cinnamon
1/2tsp ginger
dash nutmeg and cloves (probably you can substitute Allspice for the four of those)

For dipping:
Graham Crackers (Cinnamon, Honey, Plain, whatever you like, maybe Vanilla wafers)
Apples (use any kind you like, but the Grannysmiths were awesome)

This is a great thing that doesn't scream Low Calorie, so if you bring the right "dippers", family won't ignore it, and you can join in on the snacking fun...

americangalusa

Oooo was looking for something for a gals get together Sunday. I think this will be perfect! Thank you!

CyberTone

I have made my own version about 30 times over the last two years - and everyone seems to love it.​ I use only 1 box of sugar free fat free pudding mix because it is high in sodium; plus I don't usually add any other sugar or sweetener.

Whipped Pumpkin Dip

1 can, 15 oz (425g) pure pumpkin
1 box, 1 oz (28g) sugar free fat free dry pudding mix (vanilla or cream cheese flavored)
1 container, 8 oz (226g) whipped topping (Cool Whip or store brand)
1 tsp. cinnamon, ground
1/4 tsp. nutmeg, ground
1/4 tsp. ginger, ground

Heat small pan over low heat. Toast ground spices in the dry pan for about 2 minutes, stirring constantly, then set aside to cool. Note: it is important to toast the spices to bring out the aromatic oils; plus using raw spices will make the dip bitter.

In very large mixing bowl, beat together pumpkin, dry pudding mix, and cooled spices with a handheld beater.

Gently fold in the container of whipped topping with a stiff rubber spatula - do not beat it in or the final dip will be gummy. This will take a good five minutes of gently folding to get the dip fully blended, fluffy, and airy.

Freeze any extra in one ounce portions in a flexible ice cube tray. When frozen, remove from ice cube tray and store in a zip-close plastic bag.

Makes 24 x 1 oz Servings
Nutrition Facts Per Serving: Cals 39, Total Fat 2g, Total Carb 5g, Protein 0g