Who does not love pumpkin pie? Well how about having it as a dip with your apples, pears, and gingersnaps? You can quickly assemble this dip and chill it in the refrigerator until Thanksgiving. It uses many of the same ingredients as a pumpkin pie except for the milk, eggs, and crust. If you serve it with gingersnap cookies or graham crackers that would take the place of your crust!
You could try adding a little cream but just be careful you do not make it too thin. I used pumpkin from the can since it is a bit thicker than the pumpkin puree I make.
I enjoy trying different appetizers for my Thanksgiving dinner. Ideally there will be at least one healthier option such as hummus and vegetables. This year it is going to be Pumpkin Pie Dip with apples and gingersnaps. Below is the recipe I am using – you may want to add more or less spices and the brown sugar should be added based upon desired sweetness. The whip cream gives it a nice creamy texture!
Ingredients I like to use:
15 oz. can pumpkin
1/2 to ¾ cup Brown Sugar
1 tsp. Vanilla
1 to 2 tsp. Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Ground Cloves
1/2 tsp. Ground Nutmeg
8 oz. Fat-Free Cool Whip, thawed
Suggestions for fruits and cookies:
Apples and Pears, sliced
Gingersnap cookies, Graham Crackers
Mix all ingredients together. Place in a container with a lid and chill in refrigerator. Serve with sliced apples, pears, gingersnap cookies, or graham crackers. Plus anything else you think pairs well with this dip!