Joining Sarah, Pam and friends today for my first "Pinning it down" post.
I admit to holding Pinterest off for quite awhile. I read about it all over blogdom, and I thought that it might be a near occasion of sin for me, the way Pottery Barn catalogs are. I put them right in the burn pile without even peaking. Though we have a lovely home, the images within the pages create in me a feeling of dissatisfaction. So I don't look. I was afraid pinterest would do the same thing. But then I heard from lovely readers who had "pinned" my recipes and I knew if there was food there, I needed to go.
I have had no feelings of dissatisfaction thusfar, but I am a beginner. I have, however, found lots of yummy foods to try, and I tried a recipe that's been on my list of recipes to try for several months. Just pinning the pic got me moving.
And by the way, if you are on Pinterest, leave me your moniker in the comm box so I can follow you. I'd love to see what you're pinning.
This Pumpkin Pie Dip was spotted at The Girl Who Ate Everything back in the fall. I think I get burned out quickly on pumpkin recipes in the fall, so it was nice to wait on this one until winter. We really enjoyed it. Standing in the grocery store, however, with recipe pulled up on my iPhone, I made a quick decision to not follow the recipe. I use Cool Whip for exactly two recipes in all my cookbooks. I don't like it, but for those two recipes Cool Whip is the thing. Standing in the dairy aisle, I decided to go with the real deal, whipping cream. Thus, modifications have been made. Because there is no sugar in whipping cream (vs Cool Whip) there is less sugar in the recipe "my way." I think it was plenty sweet from the sugar in the pudding mix. This dip would be crazy good with gingersnaps, or cinnamon graham crackers, but I love, love the salty sweet thing you get from serving this with my new fave pretzel -- Cinnamon Raisin Twists (PS the raisin comes from powder and
juice -- no actual raisins).
Pumpkin Pie Dip
1 1/2 cups whipping cream
small box instant vanilla pudding
1 cup pumpkin (pure pumpkin, not canned pie mix)
1 1/2 t. pumpkin pie spice (or 3/4 t. cinnamon, 1/4 t. ginger, 1/4 t. cloves, 1/4 t. nutmeg, 1/4 t. allspice)
Add spices and pudding mix to whipping cream in the bowl of your mixer. Whip on medium high until whipping cream is stiff and holds a peak. Stir in pumpkin and chill for an hour or so or until ready to use. Serve with apple slices, pretzels, or cookies.
9 comments:
Oooh. That looks good and I am so with you on pumpkin pie burnout in the Fall. I've made mini crustless pumpkin pies in the summer before and they were delightfully cool and refreshing!
Yum! It doesn't have to be any special time of year for me to love pumpkin. I think even my 8-year-old grandson, the pickiest eater in the world, would love this. The trombone player grandson would too! :)
That looks so yummy -- the pretzels too. I have a fairy tale pumpkin sitting at home I picked in October. All of the green is gone now and I need to cook and puree it. I know where I can use some of it now. Thanks for playing along!
You know, I think there's a difference between pinning a bunch of stuff you want (and so making it a virtual pottery barn manifesto) and pinning stuff that inspires you to create or make home for your family.
This recipe is a good example of the latter. YUM! :)
I just joined a couple weeks ago, too, and have found some great recipes. That's the main reason for my joining...
That looks delicious! I don't normally love pumpkin things, but I think I am sold on this one.
so true about not pinning to cause covetousness and pinning to make your home a haven through creative cooking or art.
I ♥ pumkin. Might give this a go sometime.
That looks delicious! Thank you for sharing the idea.
My husband would love this!
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