Andrea Cooley October 16, 2009Friday Recipe: Pumpkin Dip This recipe is simple and seasonal–which means I will definitely be making it soon! It would be a great appetizer for Thanksgiving, but I don’t think I can wait ’til then to try it. Serve with graham crackers, gingerbread cookies or fruit. Yum! Ingredients:1 can pumpkin1 box sugar-free instant butterscotch pudding2 tubs fat-free Cool Whipsprinkles of cinnamon and sugar to taste preferenceDirections: Combine ingredients, refrigerate for an hour and enjoy!What’s your favorite pumpkin treat?Photo by Jason Tromm One response to “Friday Recipe: Pumpkin Dip” Sure looks good, but the aspartame in the sugar free pudding may cause some people gastro problems like it does me. I just can’t ingest it.Log in to Reply Leave a Reply Cancel replyYou must be logged in to post a comment.