Tasty Tuesday: Pumpkin Fluff Dip

We're continuing our journey through the joys of pumpkin with the much anticipated pumpkin dip.  I've seen TONS of recipes and each one just as delicious as the next.  Some are sweeter, some are heartier, but this one, I have to say, is the lightest I've ever tasted.

It was given to my mother by one of her students, and judging solely on the ensemble said student was rocking the day I met her, I can safely say we are two peas in a pod.  Which means, if she loves this recipe, then golly knows so will I.  And holy mash potatoes, did I ever.

Photo Taken by Diaries of Eugene

Pumpkin Fluff Dip
1 (16 oz) container frozen whipped topping (ie Cool Whip, not canned ReadiWhip), thawed
1 (5 oz) package instant vanilla pudding mix
1 (15 oz) can solid packed pumpkin
1 tsp pumpkin pie spice

1. In a large bowl, mix together the pudding, pumpkin, and pie spice.  Fold in the thawed whipped topping.  Chill in the refrigerator until serving.

I tend to be a traditionalist, so I typically serve my pumpkin dips with ginger snaps.  My mother, however, prefers graham crackers.  While we differ on particulars, there's one very key point we agree whole-heartedly on: this dip is goooooooood.

Now, most of this you can make from scratch, if you're feeling adventurous.  As we learned from previous DOE entries, you'd be amazed at what you can do with leftover ingredients from previous Tasty Tuesday victuals.  The recipes to make your own whipped topping and pudding can be found below.

Making Your Own Whipped Topping
1 tsp unflavored gelatin
2 tsp cold water
3 tbsp boiling water
1/2 cup ice water
1/2 cup nonfat DRY milk
3-4 tbsp sugar
3 tbsp vegetable oil
optional: 2 tsp vanilla extract

1. Chill a small mixing bowl and whisk.  This is an important step so make absolutely sure the bowl and whisk are ice cold before you add any ingredients.  It really does help the consistency of the whipped topping.
2. Pour gelatin into a separate bowl.  Add 2 tsp of cold water, stirring constantly.  Add the boiling water and stir until the gelatin is completely dissolved.
3. Allow the gelatin to cool for 2-3 minutes, until it's about room temperature.
4. Place the ice water and dry milk in the chilled mixing bowl.
5. Beat at high speed until stiff peaks form (Don't remember what stiff peaks are?  Go here.)
6. Add the sugar and vanilla, continue to beat.  Then add the oil and gelatin.
7. Place in freezer for 15 minutes, then transfer to refrigerator until you're ready to use it.
**Make sure you stir the whipped topping before you begin making the pumpkin dip.**

Making Your Own Pudding Mix
3 cups nonfat dry milk
4 cups sugar
1/2 tsp nutmeg
1 tsp salt
3 cups cornstarch

1. Mix all ingredients together.
**This will probably make way more than you need for the pumpkin dip. The beauty of this is that you can just store the rest in an airtight jar.  When you are ready to use this mix to make the dip, just add a dash of vanilla extract (about 1/4 to 1/2 tsp).**