We recently had a Halloween potluck at work – by “recently” I mean last week, when it was Halloween. One of my wonderful coworkers, by the name of Jessie, brought in a “pumpkin pie dip” concoction. I was afraid to eat it… it looked all cream cheesy and scary … but my love of all things pumpkin prevailed and I dug in to find a delightfully light, creamy, pumpkiny treat.
Jessie ended up leaving early that day, taking her dip with her. She returned Tuesday morning to an angry mob of people. Both those who had tried the dip and hadn’t had enough, and those who hadn’t had a chance to try it before she stumbled out into the world to feast on the brains of the living… did I mention she was a zombie for Halloween? And she got up ungodly early to have time to do her zombie makeup before she had to be to work at an already ungodly hour? And because of all of this hard work, she was rewarded by winning “best costume” at work?
I would post a picture of her awesome zombie costume, but it’s probably rude to post pictures of people on the internet unknowingly… instead I can post a picture of my costume, which clearly should have won but didn’t… (For the record, I voted for Jessie, and she beat me by 1 vote. You’re welcome, Jessie. Even though you don’t know this blog exists.)
Sorry, I went off on a tangent there, anyway… Apparently Jessie has an amazing boyfriend whom she was able to call and have him deliver the pumpkin dip henceforth to avoid an office mutiny. The pumpkin dip returned on Tuesday morning, she surrendered her recipe to me, her life was spared, and all was right in the world.
Even though I’m pretty sure this recipe originated on a pudding box, or whipped topping container, I’m attributing it to the wonderful Jessie. Because she’s the one who introduced us to it in all of its wonderful, pumpkiny glory. Perhaps you can put it out as a sweet snack while everyone anxiously awaits their Thanksgiving turkey. PS if you do the printer-friendly recipe, you get to see Jessie’s fabulous artwork 🙂
Pumpkin Pie Dip
- 2 small packages instant vanilla pudding (french vanilla would be better)
- 2 cups cold milk
- 1/2 15-oz can pumpkin pie filling (I actually think it might be regular pumpkin and she’s lying)
- 1/4 teaspoon pumpkin pie spice
- 1 8-oz container whipped topping
1. In a medium bowl, beat pudding mix and milk until thick. Add pumpkin pie filling and spice and continue to mix. Fold in cool whip until fluffy.
2. Serve chilled with graham crackers.
* If you can find the seasonal pumpkin spice pudding, you might be able to leave out the actual pumpkin and just mix the pudding and whipped topping. Just a hunch 😉