Happy Autumn, Everybody!

 I love the fall. It’s my favorite season right next to summer, and it’s so convenient that they back up to one another.

I think that specific season change is the most exhilarating and more importantly the most enchanting. The leaves changing, time to pull out sweaters, start fires and wear boots. The sun gets lower in the sky, the trees dance more in the crisp breeze and the black cats seem more romantic than usual. And the colors! Oh the colors, so vibrant, so magical.

I ran across this recipe recently. As you know I love to adapt the recipes I find because stealing stinks and I want to make them my own. The adaptation is after the original recipe.

All Recipes calls it Pumpkin Fluff Dip.


Pumpkin Fluff Dip

Ingredients

• 1 Regular sized can Pumpkin Puree
• 1 small sachet of vanilla pudding
• 16 oz. Cool Whip
• 1/2 tsp. each of Nutmeg, Ground Cloves and Cinnamon
• 1 box graham crackers

Instructions

1. Hollow out pumpkin
2. Line pumpkin with cellophane
3. Mix all ingredients together
4. Pour mix into pumpkin
5. Serve on a platter with graham crackers
6. Cover dip with cellophane and store with pumpkin top on in fridge until lready to serve.

Notes

*Adaptation: Change the cool whip to fat free cool whip and change pudding to fat free, sugar free vanilla pudding. You save about 100 calories per serving.