Color Me Domestic - Hot Temperature Fall Dessert

Mother Nature must not have a Pinterest account. She clearly has not gotten the memo that sweater weather outfits are trending and any dessert with pumpkin in it is getting repinned right and left.

So, what are we to do with 80 to 90 degree temperatures when the pumpkin craving calls?

Pat's Pumpkin Dip, that's what.

This dip is light, best served chilled and not too shabby calorie wise either! Depends on what you "dip" it with but the dip itself is gluten free and kosher (contains Dairy). A true party pleaser!

Pat's Pumpkin Dip

Ingredients

- 1 8 oz tub of Cool Whip (you can get any type you want full version or fat free)

- 1 12 oz can of canned pumpkin pie filling

- 1 tbsp of pumpkin pie spice (or you can make your own)
- 1 package of vanilla pudding mix (sugar free is A-OK)

Mix everything together, and mix it well. Chill it and serve with things to dip in your delightfully easy concoction. 

Dipping Objects To Consider

- Graham Crackers - plain or cinnamon

- Chocolate Teddy Grahams

- Apple Slices

- Strawberries

- Spoon

- Ginger Snaps

- Thin Mints (if you have any left... and if you do... share you hoarder!)

- Bananas

This dip is great for tailgates, Halloween parties and even as far as Thanksgiving and Christmas. 

If you are serving to a gluten free party mate, be kind and have a separate container for them to keep everything un-cross-contaminated. And for my vegan readers, I found this recipe for vegan whipped "cream" by using coconut milk. Worth a shot... you shouldn't miss this treat!