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Thursday, December 15, 2011

Pumpkin Whip Dip

When I post recipes, I like to include a step-by-step photo example of how to make things.  Since Scott was in Japan last week, he unfortunately took the camera with him too...which makes blogging a challenge.

Luckily, I was able to use my new phone to get at least one picture of this one, via Instagram.

I decided to make Pumpkin Whip Dip for a Christmas Ornament Exchange Party.  I got inspired by one of the blogs I follow and decided to put her recipe to the test!  Looking for more amazing dips, baked goods and unique party dishes? Check out her's filled with them: Love Veggies & Yoga.

I know it seems like a Fall type of dip, but the crowd I was going to see are HUGE pumpkin fans, like myself.  I decided to go ahead and make it, and jazz it up with a little red and green flare for the Holidays.

Did they like it? Oh no...they LOVED it and I think you will too!

Pumpkin Whip Dip

1 15 oz. can of pumpkin puree
2 cups of Cool Whip (I used Cool Whip Lite)
1/2 cup of brown sugar, or to taste
1/2 tsp of vanilla extract
1/2 tsp of pumpkin spice
1/2 tsp cinnamon

*serves enough for a large party of people.
To make a smaller batch, reduce all of the ingredients in half:
1/2 can pumpkin, 1 cup of whip, 1/4 cup of brown sugar and 1/4 tsp vanilla extract, pumpkin spice & cinnamon.

prep time: 5 minutes

The recipe is SO easy, I don't think I really needed picture how-to's anyways.  There are several different versions out there that includes adding cream cheese, vanilla pudding, or yogurt to the base and even nutmeg, cloves and caramel sauce.

Although all of that sounds deliciously sinful, I had a goal to keep this dip more on the healthy side for a party of dancers. ;)  The worst thing involved is the brown sugar, and you could replace that with splenda, truvia, or stevia if you prefer.

To make whip dip: thaw cool whip by placing it in the refrigerator before hand, or out to room temperature.

Mix whip and pumpkin in a large mixing bowl.

Add in brown sugar, vanilla extract, pumpkin spice and cinnamon until well blended.

Stick dip in the fridge to cool, or serve immediately!

Again, I served this dip with red and green apples because I like the taste of sweetness combined with fruit.  Pumpkin Whip Dip would also go great alongside gingerbread cookies (more Holiday flare), sesame crackers, pretzels or graham crackers.

Yummy, yummy yummy!


What extra ingredients (if any) would you add to your Pumpkin Whip Dip?


  1. Heather, you certainly know how to start a Friday off with a delicious "bang!" Not only does the pumpkin whip sounds absolutely scrumptious, your easy to follow directions ensure that my kitchen will still be standing after trying out the recipe. Thanks for sharing! Great post!

    On a random note, in terms of extra ingredients, I know this will sound a bit bizarre but a pinch of cayenne pepper adds a certain kick that cannot be missed.

  2. Thanks for your sweet comment New York Birthday! :)

    Your tip of adding cayenne pepper sounds great! I like to spice things up every now and I'll have to give it a try next time.

    Happy Whipping! :)

  3. Ohh, this recipe is a little different than the one we made. Will have to try this one! Thanks!

  4. @Mallori, maybe I can try your recipe next time? It was great when you made it a the Chili Cook-off! :)


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