by Amanda Goetz
Fall is here… yay! As much as I love summer for not having to wrangle my kids into coats and hats and boots, I LOVE fall. The smell of leaves burning, a hot mug of chai tea, and a warm snuggly sweater and I’m a happy girl. I bake a lot in the fall, my house smells like cinnamon and nutmeg and yeast, and of course pumpkin pie. Pumpkin pie is one of the few desserts my husband will eat, in fact, he has one for his birthday every year and has since he was five and my mother-in-law gave up trying to present him with a cake, which he never ate.
Almost everyone loves pumpkin pie, but not everyone enjoys baking. So I’ve come up with a no bake recipe that is easy, fast and requires no baking whatsoever. Pumpkin Pie Dip! This dip is great to take to parties or to whip up to snack on by a roaring fire while you watch a movie. I like to dip Nilla Wafers and Graham Crackers in it, but fruit would be yummy too.
Pumpkin Pie Dip
250 g cream cheese, softened
1/2 cup pumpkin pie filling (not puréed pumpkin)
2 tbsp packed brown sugar
1/2 tsp vanilla
1 tsp pumpkin pie spice
2 cups cool whip
1. Cream together the cream cheese and pumpkin pie filling.
2. Stir in the sugar, vanilla and spice.
3. Fold in the Cool Whip until everything is incorporated making sure to be gentle so as not to deflate the whipped topping.
Garnish with a sprinkle of pumpkin pie spice and serve with Nilla Wafers or Graham Crackers.
Amanda Goetz is a WAHM to 3 kids under the age of 5. Her love of cooking was fostered when she was a preschooler helping her grandma in the kitchen. After a year long stint as a sous chef, she left the industry to continue cooking as a hobby before the stress and politics of a professional kitchen killed her love of cooking. Now she creates delicious dinners and delectable desserts for her family and friends and blogs about it at The Best Mom on the Block.